PT  - JOURNAL ARTICLE
AU  - B. C. Rankine
AU  - D. Annette Bridson
TI  - Glycerol in Australian Wines and Factors Influencing Its Formation
AID  - 10.5344/ajev.1971.22.1.6
DP  - 1971 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 6--12
VI  - 22
IP  - 1
4099  - http://www.ajevonline.org/content/22/1/6.short
4100  - http://www.ajevonline.org/content/22/1/6.full
SO  - Am J Enol Vitic.1971 Jan 01; 22
AB  - 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.