Abstract
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 sherries contained considerably less.
The strain of yeast strongly influenced the amount of glycerol present in experimental wines made under controlled conditions. Significantly more glycerol was formed by fermentation at 25° than at 15°C, and yeast-temperature interactions occurred. Addition of 100 ppm sulphur dioxide increased the amount of glycerol formed, and the increase was greater at pH 3.3 than at pH 3.8. Yeast strain-pH-SO2 interactions also occurred.
The variety of grape used (Vitis vinifera) influenced the amount of glycerol formed under comparable conditions, and more glycerol was formed from riper grapes.
The mechanism of glycerol formation in wine is discussed in the light of the results.
- Accepted February 1971.
- Published online January 1971
- Copyright 1971 by the American Society for Enology and Viticulture
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Vol 22 Issue 1
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