Polyfunctional mercaptans, such as 3-mercaptohexanol and 3-mercaptohexyl acetate, produce passion-fruit, tropical and stalky aromas in white wines such as Vitis vinifera L. Sauvignon Blanc. Oxidation processes, however, can be detrimental to the formation and stability of these desirable thiol compounds. The use of antioxidants during winemaking is most important to protect polyfunctional mercaptans from oxidation, starting at grape harvest. Trials were undertaken at harvest with the addition of glutathione (GSH) alone or with further additives.

中文翻译：

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收获时添加谷胱甘肽对长相思葡萄酒的影响

多官能硫醇，如 3-巯基己醇和 3-巯基己基乙酸酯，在白葡萄酒（如Vitis vinifera L. Sauvignon Blanc）中产生百香果、热带和茎秆香气。然而，氧化过程可能不利于这些所需硫醇化合物的形成和稳定性。在酿酒过程中使用抗氧化剂对于保护多功能硫醇免受氧化最重要，从葡萄收获开始。在收获时单独添加谷胱甘肽 (GSH) 或与其他添加剂一起进行试验。