Glycerol in Wine: Determination and Some Factors Affecting

Abstract

A method for direct gas chromatographic analysis of glycerol in wine was demonstrated with a coefficient of variation of about 5%, and a recovery of glycerol added to wine of about 102%. Fermentation temperature was the major variable affecting the formation of the glycerol in California wines, and was directly related to the glycerol content. Sixteen white commercial table wines had 0.186-0.753 g/100 ml of glycerol with an average of 0.478 g/100 ml, six rosés 0.333-0.473 with an average of 0.445 g, and fifteen reds 0.415-0.820 with an average of 0.647 g. Generally glycerol contents in California wines were lower than previously reported.