Aroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur Dioxide

Olga Makhotkina; Leandro D. Araujo; Ken Olejar; Mandy Herbst-Johnstone; Bruno Fedrizzi; Paul A. Kilmartin

doi:10.5344/ajev.2014.14022

Research Note

Aroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur Dioxide

Olga Makhotkina, Leandro D. Araujo, Ken Olejar, Mandy Herbst-Johnstone, Bruno Fedrizzi, Paul A. Kilmartin

Am J Enol Vitic. 2014 65: 388-393 ; DOI: 10.5344/ajev.2014.14022

Olga Makhotkina

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Leandro D. Araujo

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Ken Olejar

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Mandy Herbst-Johnstone

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Bruno Fedrizzi

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Paul A. Kilmartin

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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For correspondence: p.kilmartin@auckland.ac.nz

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Aroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur Dioxide

Olga Makhotkina, Leandro D. Araujo, Ken Olejar, Mandy Herbst-Johnstone, Bruno Fedrizzi, Paul A. Kilmartin

Am J Enol Vitic. 2014 65: 388-393 ; DOI: 10.5344/ajev.2014.14022

Olga Makhotkina

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Leandro D. Araujo

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Ken Olejar

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Mandy Herbst-Johnstone

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Bruno Fedrizzi

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Paul A. Kilmartin

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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For correspondence: p.kilmartin@auckland.ac.nz

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Aroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur Dioxide

Olga Makhotkina, Leandro D. Araujo, Ken Olejar, Mandy Herbst-Johnstone, Bruno Fedrizzi, Paul A. Kilmartin

Am J Enol Vitic. 2014 65: 388-393 ; DOI: 10.5344/ajev.2014.14022

Olga Makhotkina

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Leandro D. Araujo

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Ken Olejar

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Mandy Herbst-Johnstone

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Bruno Fedrizzi

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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Paul A. Kilmartin

1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand

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For correspondence: p.kilmartin@auckland.ac.nz

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