PT - JOURNAL ARTICLE AU - Leonard R. Mattick AU - Andrew C. Rice TI - Survey of the Glycerol Content of New York State Wines AID - 10.5344/ajev.1970.21.4.213 DP - 1970 Jan 01 TA - American Journal of Enology and Viticulture PG - 213--215 VI - 21 IP - 4 4099 - http://www.ajevonline.org/content/21/4/213.short 4100 - http://www.ajevonline.org/content/21/4/213.full SO - Am J Enol Vitic.1970 Jan 01; 21 AB - 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.