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Research Article

Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes

Alexandre Pons, Valérie Lavigne, Philippe Darriet, Denis Dubourdieu
Am J Enol Vitic.  2015  66: 187-194  ; DOI: 10.5344/ajev.2014.14053
Alexandre Pons
1SEGUIN MOREAU, Z.I. Merpins, B.P. 94, 16103, Cognac, France
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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  • For correspondence: alexandre.pons@u-bordeaux2.fr
Valérie Lavigne
1SEGUIN MOREAU, Z.I. Merpins, B.P. 94, 16103, Cognac, France
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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Philippe Darriet
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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Denis Dubourdieu
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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Abstract

Glutathione (GSH) is a natural tripeptide present in grapes and wines. Its antioxidant properties are particularly useful during winemaking with white varieties like Sauvignon blanc. We examined two winemaking techniques, skin contact and pressing under nitrogen, for their effect on the GSH concentration in the must and wine. GSH was originally reported in the skin (64%), but later investigations on berries showed that juice (51%) and skin (40%) were far greater reduced GSH reservoirs than pulp and seeds. Therefore, we studied the impact of skin contact and pressing on GSH concentrations in must. Climate effects greatly influenced GSH concentrations in mature grapes. Depending on grape quality, GSH increased during skin contact from 2 to 55% and its release occurred in the first hours of maceration. During pressing under nitrogen, must GSH concentrations increased, reaching 80 to 90 mg/L when low pressure was applied (<1 bar). After two months in barrels, these wines still contained more GSH. We demonstrated that if winemakers wish to produce wines with high GSH concentrations, skin contact and pressing under nitrogen are good techniques.

  • glutathione
  • oxidation
  • pressing
  • Sauvignon blanc
  • skin contact
  • Received May 2014.
  • Revision received September 2014.
  • Revision received December 2014.
  • Accepted January 2015.
  • Published online May 2015
  • ©2015 by the American Society for Enology and Viticulture
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You have accessRestricted access
Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes
Alexandre Pons, Valérie Lavigne, Philippe Darriet, Denis Dubourdieu
Am J Enol Vitic.  2015  66: 187-194  ; DOI: 10.5344/ajev.2014.14053
Alexandre Pons
1SEGUIN MOREAU, Z.I. Merpins, B.P. 94, 16103, Cognac, France
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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  • For correspondence: alexandre.pons@u-bordeaux2.fr
Valérie Lavigne
1SEGUIN MOREAU, Z.I. Merpins, B.P. 94, 16103, Cognac, France
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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Philippe Darriet
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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Denis Dubourdieu
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes
Alexandre Pons, Valérie Lavigne, Philippe Darriet, Denis Dubourdieu
Am J Enol Vitic.  2015  66: 187-194  ; DOI: 10.5344/ajev.2014.14053
Alexandre Pons
1SEGUIN MOREAU, Z.I. Merpins, B.P. 94, 16103, Cognac, France
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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  • For correspondence: alexandre.pons@u-bordeaux2.fr
Valérie Lavigne
1SEGUIN MOREAU, Z.I. Merpins, B.P. 94, 16103, Cognac, France
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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Philippe Darriet
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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Denis Dubourdieu
2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France
3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
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