Research Note: Total Free Sulphydryls of Several White and Red Wines

  • N. Kontogeorgos Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
  • I.G. Roussis Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
DOI: https://doi.org/10.21548/35-1-991

Abstract

Total free sulphydryl groups were assessed in several white and red wines. Ellman’s method was adapted
to wine samples for the determination of total –SH groups. Total –SH groups of white wines, as glutathione,
were in the range of 315 to 734 and of red wines in the range of 163 to 467 mg/L. In most cases, white wines
exhibited higher values than red wines. The high total sulphydryls of white and red wines indicate their
potential contribution to wine antioxidant capacity.

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Published
2016-09-21
Issue
Vol. 35 No. 1 (2014)
Section
Articles

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