Abstract: Glutathione (GSH), an endogenous antioxidant in grapes, can prevent the oxidative spoilage of wine especially white wine. It affects the quality of wine directly or indirectly. In recent years, this important sulfhydryl compound in grapes, grape juice and wine has become a growing concern for researchers and wine producers. In this paper, the structure and properties of glutathione are described, and its existing forms and roles in grapes and grape juice are summarized as well as the effects of glutathione on aromatic substances, yeast and lactic acid bacteria and color in wine and the factors affecting the glutathione content in wine. Moreover, future research directions were also proposed.

Key words: wine, glutathione, Saccharomyces cerevisiae, mechanism, advances