Glycerol is an alcohol produced by yeast during alcoholic fermentation of wine grapes. The amount produced depends on the yeast or mix of yeast fermenting the wine.
Glycerol production by yeast typically increases when they are under stress.
Glycerol main impact is on the mouthfeel and perceived weight of the wine. The mouthfeel tends to be a little more luscious and the perceived weight increases as the amount of glycerol increase.
The amount of glycerol in wine ranges from a few grams per litre, upto 10g/L in dry wine and as much as 20g/l in a sweet botrytis wine. That’s a fraction of the 120-150g/l of total alcohol.
Glycerol is the 3rd most-produced bi-product of fermentation after ethanol and carbon dioxide.
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