(Wines&Vines) - Fresno State Winery winemaker Matt Brain discussed a new research project and current knowledge about glutathione in winemaking at Fresno State Grape Day, held biennially on the California State University, Fresno (CSUF) campus by the Department of Viticulture & Enology, the Viticulture and Enology Research Center (VERC), and the Jordan College of Agricultural Sciences and Technology.

Brain joined CSUF in 2015 as the winemaker at the 10,000-case production Fresno State Winery and teaches wine production courses for enology students. He has worked extensively with grapes from Central Coast vineyards, currently as co-owner and co-winemaker for the 1,600-case production Baker & Brain brand that produces Pinot Noir and Rhône varietals. Past winemaking experience includes stints at Tolosa Winery and Edna Valley Vineyards in San Luis Obispo County. While working at Edna Valley he became interested in the role of glutathione in preserving freshness and aromas in aromatic white varieties and rosés. “I liked these wines for their aromatics after fermentation, but after they were in bottle, they could prematurely lose their freshness and aromas,” he said.