Influence of glutathione on chemical composition and quality of the Pošip wine

Abstract

The aim of this study was to determine the impact of glutathione addition before and during primary processing on the basic physicochemical parameters and sensory properties of Pošip wine. The following measurement results were compared between the control sample, the glutathione treatment of fresh grapes (GG) and the addition of glutathione to must (GM): dissolved oxygen in wine, total phenols, color and sensory evaluation of wine. The results have shown the glutathione to have the greatest impact on oxygen dissolution and color hue and intensity in the GM sample, while the most total phenols were obtained in GG treatment. Sensory evaluation did not reveal significant differences in the aromatic profile, taste, and general impression between Pošip wines.

Keywords

• pošip
• glutathione
• oxygen
• wine color
• total phenols