Glycerol

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.

Catalogue No_

No of Tests

Quantity

Price

Currency

GY105

40

1

POA

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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.

Sensitivity

  • 5 mg/L.

Linearity

  • 400 mg/L

High stability kits

  • Lyophilised material stable for 2 years

Standards supplied

  • Dedicated Standard supplied with each kit
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£1000.00