This study compares the chemical and sensory aspects of Viognier wines whose juice had been treated with FreshArom (Laffort), a glutathione product. Glutathione is thought to help prevent oxidation in juice. No chemical differences were observed in the wines except that titratable acidity was higher in the wine treated with FreshArom. Significant sensory differences were observed between the wines. However, preference and descriptive data were not collected, so the effect of FreshArom in this study is still undetermined.