Glycerol in Australian Wines and Factors Influencing Its Formation
Abstract
The glycerol content of a wide range of representative Australian wines ranged from 1.36 to 9.94 grams per liter. Dry red wines contained more glycerol than dry white wines, and flor sherries contained considerably less. The strain of yeast strongly influenced the amount of glycerol present in experimental wines made under controlled conditions. Significantly more glycerol was formed by fermentation at 25° than at 15°C, and yeast-temperature interactions occurred. Addition of 100 ppm sulphur dioxide increased the amount of glycerol formed, and the increase was greater at pH 3.3 than at pH 3.8. Yeast strain-pH-SO2 interactions also occurred. The variety of grape used (Vitis vinifera) influenced the amount of glycerol formed under comparable conditions, and more glycerol was formed from riper grapes. The mechanism of glycerol formation in wine is discussed in the light of the results.
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Botrytised wines frequently have glycerol concentrations up to 25 g/L.
“botrytised wines frequently have concentrations up to 25 g/L (Rankine and Bridson 1971, Ough et al. 1972, Nieuwoudt et al. 2002).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Rankine and Bridson 1971
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
Eglinton, J. M., Heinrich, A. J., Pollnitz, A. P., Langridge, P., Henschke, P. A., & de Barros Lopes, M. (2002) · Yeast · doi:10.1002/yea.834 · Cited by 160 · see citing works
- Authors
- Rankine, B. C., & Bridson, D. A.
- Affiliations
- Australian Wine Research Institute (AU)
- Venue
- American Journal of Enology and Viticulture
- Published
- 1971
- Volume
- 22
- Issue
- 1
- Pages
- 6-12
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2346370454
- Cited by
- 71
- References
- 0
- Citations by year
- 2024: 1 · 2023: 1 · 2022: 1 · 2020: 4 · 2019: 4 · 2018: 5 · 2017: 1 · 2016: 2 · 2014: 4 · 2013: 3 · 2012: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Enology and Viticulture (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- glycerol, wine, glycerol formation, yeast strain, fermentation temperature, sulfur dioxide, pH, grape varieties, grape maturity, red wine, white wine, Australian wine
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