RT Journal Article SR Electronic T1 Aroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur Dioxide JF American Journal of Enology and Viticulture JO Am. J. Enol. Vitic. FD American Society for Enology and Viticulture SP ajev.2014.14022 DO 10.5344/ajev.2014.14022 A1 Olga Makhotkina A1 Leandro D. Araujo A1 Ken Olejar A1 Mandy Herbst-Johnstone A1 Bruno Fedrizzi A1 Paul A. Kilmartin YR 2014 UL http://www.ajevonline.org/content/early/2014/05/13/ajev.2014.14022.abstract 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.