Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc

•Artificial light induces oxidation in Sauvignon blanc bottled in clear glass.•Wines stored in the dark retain more volatiles and positive sensory attributes.•Sulfur dioxide is able to delay some of the oxidative changes observed.•Glutathione is less effective than sulfur dioxide, or their combination.•Avoiding light is more effective than supplementing the wine with antioxidants.