MUST OXYGENATION TOGETHER WITH GLUTATHIONE ADDITION IN THE OXIDATION OF WHITE WINE

White wines were made from oxygenated musts with or without glutathion e addition and without SO2. Must oxygenation led to wines with lower p henolic contents and browning capacity, and lower non-polymeric and po lymeric phenolics in relation to control (made with SO2 addition) wine s. These wines were of good colour but their flavour was not typical o f the grape variety used. The wines that were produced from oxygenated musts, together with glutathione addition, appeared to have somewhat higher total phenolics and browning capacity and non-polymeric and pol ymeric phenolics than those produced from oxygenated musts alone. Glut athione addition and must oxygenation led to wines of acceptable and s table colour with good flavour typical of the grape variety used. Copy right (C) 1996 Elsevier Science Ltd