The impact of the addition of glutathione enriched Inactive Dry Yeast Preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, -terpineol, -citronellol and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (< 3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and non-targeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms. Our findings suggest that the addition of <3kDa permeate isolated from any of the IDYs employed decrease the loss of typical wine terpenes in model wines submitted to accelerated aging conditions. The g-IDY preparation did indeed release reduced GSH into the model wines, although this compound did not seem exclusively related to the protective effect on some aroma compounds determined in both model wines. The presence of other sulphur-containing compounds from yeast origin in g-IDY, but also the presence of small yeast peptides, such as methionine/tryptophan/tyrosine containing tripeptide in both types of IDYs, seemed to be related to the antioxidant activity determined in the two permeates and in the minor loss of some terpenes in the model wines spiked with them.