Oxidation in wine production can result in loss or alteration of varietal specific aroma/flavor compounds. Glutathione is a naturally occurring compound in wine which is produced in grapes as well as yeast and acts as a strong anti-oxidant which can protect delicate oxidizable wine compounds such as thiols, terpenes and norisprenoids.
This trial will assay the impact of glutathione on the management of SO2 in the cellaring of aromatic white wines. Previous work has shown that glutathione concentrations can be elevated by the proper application of a proper glutathione supplement during fermentation. Findings from the previous trial established that the aromatic perception can be enhanced by elevation of glutathione concentration in wine as well as aid in the long term preservation of delicate flavor/aroma molecules. This study will look specifically at the impact of the elevated glutathione levels on the preservation of SO2 throughout the cellaring process of aromatic white wine production in both barrel and tank programs.
Experimental Question: How does glutathione concentration impact the management of SO2 in the cellar post-fermentation through bottling?
Strategy: In parallel tanks or barrels use two different process regimens varying the application of Fresharom glutathione supplement in rose/white juice lots from the same vineyard. Keep fermentation process conditions as similar as possible. Monitor free and total SO2 in cellar closely. Log all cellar manipulations such as topping, rack and return, QC/QA sampling, SO2 additions, capturing all possible opportunities for oxygen to enter the vessel for comparative analysis.
Control treatment vs Experimental for this trial is as follows:
No Fresharom supplement added vs Fresharom added during fermentation’
Fresharom should be utilized at a 300 ppm dose