Kvasny Prum. 1976; 22(11): 254-256 | DOI: 10.18832/kp1976038

Factors determining glycerol concentration in wine.Peer-reviewed article

V. ŠVEJCAR, M. PAPCÚN

Glycerol is an important component of grape wine because of its percentage and especially because of its effects upon the quality of wine. Wine containing an adequate amount of glycerol is velvety, full-bodied and flavorous. Factors determining its formation have not been so far thoroughly studied and the authors have carried out in 1974-1975 research works into the effects of temperature and activity of some kinds of Saccharomyces yeast upon the glycerol concentration. It has been found that higher fermentation temperature has positive effects, i.e. it increases the amount of glycerol. Some kinds of  Saccharomyces yeast, as e.g. Saccharomyces heterogenicus, Saccharomyces acidifaciens, Saccharomyces bayanus etc. have also very marked positive effects. In several sorts of wine covered by experiments the amount of glycerol - depending on the type of yeast and fermentation temperature ranged from 3,98  to 10,12 g/l.
(In Czech, English summary only)

Keywords: wine, glycerol

Published: November 1, 1976