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by Curtis Phillips | May 14, 2014 | 5:30 AM

Researchers from the Universidad Politécnica de Madrid (UPM) and Instituto de Investigación en Ciencias de la Alimentación (CIAL) at the Consejo Superior de Investigaciones Científicas (CSIC) have issued a press release that touts the potential for using glutathione enriched inactive yeast as an alternative to SO2. While this should be a promising method for preserving the "fresh" qualities of aromatic wines that are meant to be consumed young, like rosés and some white wines, the research only focused on the antioxidant role of glutathione and SO2. Although there is a little medical research on the antimicrobial activity of glutathione, the ability of glutathione to replace the antimicrobial activity of SO2 in wine was not mentioned.

I was going to say that I would recommend that any winemaker attempting this approach should sterile-bottle any resulting wines, but I almost always make that recommendation anyway.

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