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

Supplemental Data

Supplemental Table 1
Concentration of aroma compounds in μg/L obtained by GC-MS for the three sets of wines. The data presented are the means (n = 3) with standard deviations resulting from single measurements from each of three replicate bottles.

Files in this Data Supplement:

• Supplemental Table 1