What is Glycerol?
Glycerol is formed as a by-product of fermentation. It also has a favourable impact on wine quality, as it improves fullness and sweetness. Glycerol is a colourless, aroma less “alcohol” that is viscous in nature highlighting the importance of testing.
Why test for Glycerol in wine?
In concentrations higher than 5.2 g/L in wine it can contribute to the “sweetness” of a wine. Wine yeasts produce between 5 – 14 g/L in dry wines. It is not possible for the human palate to distinguish between glycerol concentrations in this range. A concentration of 25.8 g/L of glycerol is needed to have an effect on the viscosity of a wine and so accurate measurement is important for winemakers.
