Glycerol in Wine: Determination and Some Factors Affecting
Abstract
A method for direct gas chromatographic analysis of glycerol in wine was demonstrated with a coefficient of variation of about 5%, and a recovery of glycerol added to wine of about 102%. Fermentation temperature was the major variable affecting the formation of the glycerol in California wines, and was directly related to the glycerol content. Sixteen white commercial table wines had 0.186-0.753 g/100 ml of glycerol with an average of 0.478 g/100 ml, six rosés 0.333-0.473 with an average of 0.445 g, and fifteen reds 0.415-0.820 with an average of 0.647 g. Generally glycerol contents in California wines were lower than previously reported.
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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 Ough et al. 1972
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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
- Ough, C. S., Fong, D., & Amerine, M. A.
- Affiliations
- University of California, Davis (US)
- Venue
- American Journal of Enology and Viticulture
- Published
- 1972
- Volume
- 23
- Issue
- 1
- Pages
- 1-5
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2284086036
- Cited by
- 47
- References
- 0
- Citations by year
- 2024: 2 · 2022: 1 · 2021: 1 · 2020: 1 · 2018: 4 · 2017: 1 · 2015: 2 · 2014: 1 · 2013: 5 · 2012: 3
- 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 › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- glycerol, wine, gas chromatographic determination, fermentation temperature, glycerol formation, wine composition, white wine, red wine, rosé wine, California wine
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