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.
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