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THE ROLE OF GLUTATHIONE ON THE AROMATIC EVOLUTION OF DRY WHITE WINE.

Denis DUBOURDIEU* et Valérie LAVIGNE-CRUEGE**

The glutathione content of Sauvignon Blanc must varies from 0 to 30 mg/L and is affected by the vine's nutrition in terms of nitrogen. Musts with the lowest nitrogen content also contain the least glutathione. At the beginning of alcoholic fermentation, while the yeast cells are multiplying, glutathione disappears almost completely from the must, then increases again at the end of fermentation and during the first few months of aging on the lees. The presence of reducing lees during barrel-aging limits the decrease of glutathion and varietal volatile thiols in Sauvignon Blanc wines, while at the same time preventing aroma defects (sotolon and 2-aminoacetophenone) from developing during the aging of dry white wines. Adding 10mg/L glutathione to Sauvignon Blanc wine during bottling prevents the color from yellowing, dissipation of the varietal aroma, and the wine's tendency towards developing aging defects.
Published on 16/02/2004
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