Protective Effect of Thiols on Wine Aroma Volatiles

Ioannis G. Roussis*, 1, Despina Papadopoulou1, Maria Sakarellos-Daitsiotis2
1 Laboratory of Food Chemistry
2 Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece

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© 2009 Roussis et al;

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Laboratory of Food Chemistry; 2Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; Tel: ++30 26510 98344; Fax: ++30 26510 98782; E-mail:


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.

Keywords: Glutathione, N-acetyl-cysteine, volatiles, wine.