Use of glutathione during white wine production – impact on S-off-flavors and sensory production

• Main Authors: Wegmann-Herr Pascal, Ullrich Sebastian, Schmarr Hans-Georg, Durner Dominik
• Format: Article
• Language: English
• Published: EDP Sciences 2016-01-01
• Series: BIO Web of Conferences
• Online Access: http://dx.doi.org/10.1051/bioconf/20160702031

Recently two OIV resolutions (OENO 445-2015 and OENO 446-2015) were adopted, defining the use of glutathione (GSH) up to a maximum level of 20 mg/L in must and wine. Various studies have shown the benefits of GSH addition, especially in Sauvignon blanc wines. On the other hand, the formation of hydrogen sulfide (H2S) and other S-off-flavors favored by GSH addition are reported. To investigate the effect of glutathione on the color development, the sensory expression and the formation of sulfide off-flavors, Riesling, Sauvignon Blanc and Chardonnay grapes were processed under different conditions and musts were obtained with different phenolic contents. By the addition of GSH as a pure substance or the use of GSH-rich inactivated yeast preparations, the GSH concentration in the musts was varied. Bottled wines showed generally lower GSH levels than the corresponding musts. However, higher GSH concentrations after yeast aging could be determined, which may explain increased protection against oxidation during further storage. The sensory analysis after bottling showed that the fruity character of Riesling and Sauvignon blancs was enhanced at moderate GSH addition. Overuse of GSH in musts with low phenolic content, however, can lead to sensory perceptible S-off-flavors in the later wines.