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Winemaking interventions to modulate glutathione status

Sulfur dioxide is the antioxidant most commonly used to preserve wine quality, however some consumers have sensitivity to sulfur dioxide and sulphites, and hence more benign antioxidants are sought. Glutathione is a naturally occurring antioxidant from grape and yeast, that appears to provide a solution, and may allow lower concentrations of sulfur dioxide to be used in wine production. Much of the previous work associated with glutathione manipulation has targeted Sauvignon Blanc, aiming to preserve varietal thiols and colour in bottled wine. While thiols contribute to the character of wines made from other varieties, the impact of glutathione addition on wine quality and style is relatively unknown.

This project aims to extend current understanding about the effects of glutathione additions in white juices and wines, in other varieties as well as in Sauvignon Blanc.

Project date

1 Jul 2017-30 Jun 2022
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Principal investigator

Schmidt, Simon

Research organisation

Australian Wine Research Institute

Project led by

Multiple industries
Fruits Other rural industries Wine

Wine Australia

Wine Australia helps foster and encourage profitable, resilient and sustainable Australian winegrape and wine businesses by investing in research and …

Multiple industries
Fruits Other rural industries Wine
  • Location

    Australia

  • Organisation type

    Research funding body

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Focus areas

Industries

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