Abstract
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 October 1970.
- Published online January 1970
- Copyright 1970 by the American Society for Enology and Viticulture
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