RT Journal Article SR Electronic T1 Survey of the Glycerol Content of New York State Wines JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 213 OP 215 DO 10.5344/ajev.1970.21.4.213 VO 21 IS 4 A1 Leonard R. Mattick A1 Andrew C. Rice YR 1970 UL http://www.ajevonline.org/content/21/4/213.abstract 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.