A simple method has been developed for assaying glycerol, glucose, and fructose in wine
by high-performance liquid chromatography using a modified polar-bonded NH2-silica …

Glycerol is the major by-product of ethanol fermentation and could be associated with wine
quality. A simple method of assaying glycerol, glucose and fructose in wine by …

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 …

The simultaneous quantitation of glycerol, acetic acid and ethanol in grape juice by high
performance liquid chromatography (HPLC) has been accomplished in 11 minutes using a …

The glycerol content of 6 wines was evaluated by using 3 different preliminary treatments
and, subsequently, a variety of instrumental and chemical procedures (fluorometric, vapor …

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 …

The glycerol content of a wide range of representative Australian wines ranged from 1.36 to
9.94 grams per liter. Dry red wines contained more glycerol than dry white wines, and flor …

A method for determining glycerol in wines by high-performance liquid chromatography has
been developed using three 250× 8 mm columns based on a sulphonated styrene-divinyl …

A quality criterion of wine vinegar, a fermentation product of wine, is the quantity of glycerol.
A direct, fast and reproducible LC method is presented. The method is based on anion …

A method was developed for measuring pentose concentrations in wine by high
performance liquid chromatography (HPLC) with post-column derivatization using …