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Updated: May 16, 2026

Rapid Quantification of Oxidized and Reduced Forms of Glutathione Using Ortho -phthalaldehyde in Cultured Mammalian Cells In Vitro
Published on: June 28, 2024
Role of glutathione in winemaking: a review
Engela C Kritzinger1, Florian F Bauer, Wessel J du Toit
1Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland, 7602 Stellenbosch, South Africa.
Abstract:
Glutathione is an important constituent of grapes, must, and wine. However, to date, no review has provided an integrated view of the role of this compound in wine-related systems. In this review, special emphasis is given to its occurrence in grapes, must, and wine and its role as an antioxidant in wine. The effect of glutathione on both desirable and undesirable aroma compounds is also outlined. Furthermore, the use of glutathione-enriched products in winemaking and the various analytical techniques for the quantification of glutathione in must and wine are discussed. Limitations in existing knowledge are also identified.
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