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 influence the viscosity of a wine and so accurate measurement is important for winemakers.
|Method||No. of Tests||Catalogue No.||Sensitivity||Linearity|
|RX misano||180||GY105||7.20 mg/l||300.00 mg/l
|RX monaco||N/A||GY105||On request||On request|