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Glutathione (GSH) and ascorbic acid (AA) are often added as antioxidants in wines for a better preservation of aroma. However, depending on the dosage of these substances, changes in colour may occur in the wines. The paper presents the effect of the addition of glutathione, with or without ascorbic acid, on the colour of Muscat Ottonel wines after 4 months of ageing in bottles. The dosage of ascorbic...