glycerol; glycerine
[GLYS-uh-rawl; GLYS-uh-rihn]
Also called glycerine, glycerol is a colorless, odorless, syrupy substance that, in winemaking, is an incidental by-product of FERMENTATION. It has a slightly sweet taste that gives a palate the impression of smoothness in a wine. Although it has long been thought that glycerol contributes VISCOSITY and RICHNESS to wine, many experts say that it exists in such minute amounts as to not have such an effect.
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sweetness,
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Crozes-Hermitage AC,
sugar wine
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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