Evaluating the Potential of Gamma-Glutamylcysteine and Glutathione as Substitutes for SO2 in White Wine

Guruk M., Fickers P., AĞIRMAN B., DARICI M., ERTEN H.

Food Science and Nutrition, cilt.13, sa.2, 2025 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 2
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1002/fsn3.70058
  • Dergi Adı: Food Science and Nutrition
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Food Science & Technology Abstracts, Greenfile, Directory of Open Access Journals
  • Anahtar Kelimeler: antioxidant, gamma-glutamyl cysteine, glutathione, Narince, sulfur dioxide, white wine
  • Çukurova Üniversitesi Adresli: Evet

Özet

Sulfur dioxide (SO2) is the most common additive used in winemaking with its antimicrobial and antioxidant properties. However, in recent years, there has been an increasing tendency to reduce the use of excessive SO2 in wine due to its negative effects on human health and organoleptic characteristics. Therefore, the aim of this study was to evaluate the potential use of glutathione (GSH) and its precursor, gamma-glutamyl-cysteine (gGC), which are known as strong antioxidants, for substituting SO2 in white wines. The Turkish indigenous white grape cultivar, Narince (Vitis vinifera), was used to produce white wine. The wines with additions (SO2, gGC, and GSH) and those without (control) were matured for 2 months. As a result, the protective effects of gGC and GSH additions on phenolic compounds, as well as their ability to reduce browning in white wine, were demonstrated. The addition of gGC and GSH enhanced the amount of esters and higher alcohols, improving the wine's aroma. In conclusion, gGC and GSH—particularly gGC—showed great potential as SO2 replacements in wine.