摘要：
The ability of glutathione, oxidized glutathione, N-acetyl-cysteine, and N-acetyl-serine to protect wine aroma
volatiles was examined.
Muscat-white and Xinomavro-red wine were stored in open bottles at 20 oC and aroma volatiles were determined using
solid phase microextraction along with GC-MS. Glutathione and N-acetyl-cysteine inhibited the decrease of several acetate
esters, ethyl esters and terpenols, while oxidized glutathione and N-acetyl-serine did not.
Present results show that the free -SH is responsible for the ability of glutathione and N-acetyl-cysteine to protect white
and red wine aroma volatiles. Consequently, the protective action of any thiol in any wine may be taken into account.
