PT  - JOURNAL ARTICLE
AU  - Olga Makhotkina
AU  - Leandro D. Araujo
AU  - Ken Olejar
AU  - Mandy Herbst-Johnstone
AU  - Bruno Fedrizzi
AU  - Paul A. Kilmartin
TI  - Aroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur Dioxide
AID  - 10.5344/ajev.2014.14022
DP  - 2014 May 15
TA  - American Journal of Enology and Viticulture
PG  - ajev.2014.14022
4099  - http://www.ajevonline.org/content/early/2014/05/13/ajev.2014.14022.short
4100  - http://www.ajevonline.org/content/early/2014/05/13/ajev.2014.14022.full
AB  - Higher levels of the varietal thiols 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate (3MHA) were seen in research-scale Sauvignon blanc wines, following applications of 100 mg/kg ascorbic acid or glutathione to machine-harvested juices, in addition to a moderate addition of SO2 of 30 mg/kg. Antioxidant effects at the beginning of yeast fermentation were implicated, which can support 3MH formation when oxidative influences are kept in check, as monitored through changes in polyphenol content. An increase in 4-mercapto-4-methylpentan-2-one (4MMP) was seen with added glutathione, whilesimilar concentrations of many remaining aroma compounds, including esters, C6 alcohols and higher alcohols, were seen in the wines regardless of the extra antioxidant additions at harvest.