| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1183074 | Food Chemistry | 2017 | 6 Pages |
•The effects of glutathione addition in sparkling wine were evaluated during the storage.•The glutathione addition prevents sparkling wine browning up to 12 months of storage.•The reduced glutathione decayed rapidly until the level of sparkling wine control.•Total glutathione slowly reduced to 12 months of storage.•20 mg L−1 of glutathione in sparkling wine showed good results for its storage.
Reduced glutathione (GSH) is an efficient antioxidant on limiting browning, losing varietal aromas and off-flavor formation. Therefore, this study aims to evaluate the effect of GSH addition (10, 20 and 30 mg L−1) after the disgorging of the sparkling wine during storage. The sparkling wines were analyzed at 1, 6, 12 and 18 months of storage according to the color index, concentration of the free SO2, phenolic compounds, catechin, epicatechin, caffeic acid, coumaric acid, acetaldehyde, total and reduced glutathione. The results show that GSH concentration decreased to the level of the control sparkling wine during the first 6 months, and the total glutathione gradually declined up to 12 months. The GSH reduces browning and acetaldehyde formation for up to 12 months. However, the presence of glutathione had low or no influence on the concentration of free SO2, total phenolics, catechin, epicatechin, caffeic and coumaric acids.
