title: Using LC-MSMS to assess glutathione levels in South African white grape juices and wines made with different levels of oxygen.
abstract: The effect of oxygen on the levels of glutathione, an important antioxidant, in must and wine was studied using a novel LC-MSMS method for the analysis of reduced and oxidized glutathione. This study found that the storage of grape juice at high SO2 and ascorbic acid levels at -20 degrees C did not lead to a decrease in reduced glutathione levels. The effect of varying the oxygen levels in South African white grape juices, which included a reductive treatment (less than 0.3 mg/L dissolved O2 added), a control treatment (between 1.0 and 1.5 mg/L dissolved O2 added), and an oxidative treatment (3.5-4 mg/ L dissolved O2 added, without SO2) on reduced glutathione levels in the juice and resulting wine was also investigated. A custom build press was used to press whole bunches of two different Sauvignon Blanc and Colombard grapes. Alcoholic fermentation and oxygen additions to the must led to lower reduced glutathione levels in the wine. Reduced glutathione levels were only significantly higher in the wine made from reductive juice that had the highest initial reduced glutathione levels in the grapes.
authors: Department of Viticulture and Oenology and Central Analytical Facility, Private Bag X1, 7620 Matieland (Stellenbosch), South Africa. wdutoit@sunac.za
authors: Wessel Johannes
authors: WJ
authors: du Toit
authors: Klemen
authors: K
authors: Lisjak
authors: Maria
authors: M
authors: Stander
authors: Desiree
authors: D
authors: Prevoo
mesh_terms: D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005511:Food Handling / Q000379:methods; D005638:Fruit / Q000737:chemistry; D005978:Glutathione / Q000032:analysis*; D013058:Mass Spectrometry / Q000379:methods*; D010100:Oxygen; D013019:South Africa; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D005978:Glutathione; D010100:Oxygen