TY - JOUR T1 - Glycerol in Wine: Determination and Some Factors Affecting JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 1 LP - 5 DO - 10.5344/ajev.1972.23.1.1 VL - 23 IS - 1 AU - C. S. Ough AU - D. Fong AU - M. A. Amerine Y1 - 1972/01/01 UR - http://www.ajevonline.org/content/23/1/1.abstract N2 - A method for direct gas chromatographic analysis of glycerol in wine was demonstrated with a coefficient of variation of about 5%, and a recovery of glycerol added to wine of about 102%. Fermentation temperature was the major variable affecting the formation of the glycerol in California wines, and was directly related to the glycerol content. Sixteen white commercial table wines had 0.186-0.753 g/100 ml of glycerol with an average of 0.478 g/100 ml, six rosés 0.333-0.473 with an average of 0.445 g, and fifteen reds 0.415-0.820 with an average of 0.647 g. Generally glycerol contents in California wines were lower than previously reported. ER -