Glutathione and N-acetyl cysteine were tested as inhibitors of the decline of terpene alcohols, aroma compounds in dry and sweet Muscat wines stored in open bottles at 20 deg C. The dry wine contained 251.2 micron/l linalool and 216.6 micron/l alpha-terpineol and the sweet wine 131.7 micron/l linalool and 118.0 micron/l alpha-terpineol. In both wines, the concentration of linalool and alpha-terpineol did not change with the addition of glutathione or N-acetyl cysteine. Control samples of dry wine exhibited lower (P0.05) concentrations of linalool and alpha-terpineol after 2 and 3 days of storage. However, samples containing glutathione or N-acetyl cysteine exhibited statistically higher linalool and in most cases alpha-terpineol content than control samples after 2 and 3 days of storage. Samples of control sweet wine exhibited lower (P0.05) concentrations of linalool and a similar concentration of alpha-terpineol compared to control samples after 3 days of storage. However, samples containing glutathione or N-acetyl cysteine exhibited a statistically higher (P0.05) concentration of linalool than control samples after 3 days of storage, while they exhibited a similar concentration of alpha-terpineol