Must oxygenation together with glutathione addition in the oxidation of white wine

White wines were made from oxygenated musts with or without glutathione addition and without SO2. Must oxygenation led to wines with lower phenolic contents and browning capacity, and lower non-polymeric and polymeric phenolics in relation to control (made with SO2 addition) wines. These wines were of good colour but their flavour was not typical of the grape variety used. The wines that were produced from oxygenated musts, together with glutathione addition, appeared to have somewhat higher total phenolics and browning capacity and non-polymeric and polymeric phenolics than those produced from oxygenated musts alone. Glutathione addition and must oxygenation led to wines of acceptable and stable colour with good flavour typical of the grape variety used.