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However, when very low concentrations are added before fermentation, glutathione consumption does not lead to the evolution of reductive characters in wine. Dr Schmidt said the finding that surprised the research team most was that small additions of glutathione immediately after grape pressing were associated with increased concentrations of the varietal thiol 3-MH in the finished Chardonnay wine

10.1016/j.bpobgyn.2018.01.010 16

When antioxidant systems fail and the redox balance shifts toward oxidation, an increase in the concentration of salivary lipid peroxidation products generated by non-enzymatic pathways is observed (Guentsch et al., 2008

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