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The initial studies indicate that increasing yeast GSH cellular content and GSH excretion does increase the antioxidant capacity of the must and wort while also increasing the stability of beer and wine flavor post bottling

"Inspection Observations"

Nave (non-infected) erythrocytes and Plasmodium falciparum 3D7-infected erythrocytes were cultured at 37C, in low oxygen conditions (1% O 2 , 5% CO 2 , 94% N 2 ), at 4% or 0.4% hematocrit, in incomplete RPMI media (iRPMI: RPMI 1640 HEPES, 50 mg/L hypoxanthine, 10 mg/L gentamicin, pH 6.74), complete RPMI media (cRPMI: incomplete RPMI supplemented with 2.25 g/L sodium bicarbonate and 5 g/L AlbuMAX II), or Ringer solution (1mM CaCl 2 , 5mM glucose, 32 mM HEPES pH 7.4, 5 mM KCl, 1mM MgSO4, 125mM NaCl)

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