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Am. J. Enol. Vitic. 21:4:213-215 (1970)
Copyright © 1970 by the American Society for Enology and Viticulture.
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Survey of the Glycerol Content of New York State Wines

Leonard R. Mattick 1 and Andrew C. Rice 2

1 Department of Food Science, N.Y.S. Agricultural Experiment Station, Cornell University, Geneva, N. Y. 14456
2 The Taylor Wine Company, Hammondsport, N. Y. 14840.

A survey was made of the glycerol content of New York State wines. The limits observed were 0.26-1.47 g/100 ml. The average glycerol contents were 0.94±0.039 for red wines, 0.76±0.031 for white wines, and 0.83±0.026 for the total sample. The glycerol content was considered distributed normally in comparison with similar surveys from other areas of the world. The variability between companies was probably the result of individual production practices.

Accepted on October 25, 1970






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Copyright © 1970 by the American Society for Enology and Viticulture.