Effect of glutathione addition on the aroma components of stored kiwi fruit wine

Kiwi wine was elaborated with Xuxiang variety and added 25 mg/L and 50 mg/L glutathione into the wine samples separately, among them wine samples without glutathione addition were used as a control. To analyse aroma changes and influence of glutathione addition in kiwi wine, all the samples were bottled and sealed storing at 4 ℃ condition, which were taken out 6 months later for aroma analysis.The aroma components were extracted by headspace solid phase micro-extraction ( SPME) method and determined using gas chromatography-mass spectrometry ( GC-MS) . Results showed that totally 42 individual aroma compounds were identified in kiwi wine samples, which were mainly classified as alcohols, esters, acids, terpenes and C₁₃-norisoprenoids. Aroma of all kiwi wine samples were decreased after bottled 6 months.However, compared with the controlled stored kiwi wine, samples with glutathione treatment were superior to holding the typical aromatic compositions and total aroma contents, protecting 6.68% and 46.24% aroma substances from disappearing when adding 25 mg/L and 50 mg/L glutathione respectively, indicating that glutathione addition was beneficial to kiwi wine during storage.