TITLE:
Technological Experiments for the Enhancement of Glycerol Content in High Quality Wines
AUTHORS:
Cs. Csutorás, O. Hudák, K. Rácz, L. Rácz
KEYWORDS:
Glycerol; Wine Quality; Wine-Making Technology; Gas Chromatography
JOURNAL NAME:
Journal of Agricultural Chemistry and Environment,
Vol.3 No.2B,
May
2,
2014
ABSTRACT: The glycerol content of
grape juices and wines has been determined by gas-chromatographic methods using
silyl derivatives. The effect of different storage conditions and yeast
cultures on glycerol content has been investigated. Grape juice samples with
different starting D-Glucose concentrations have been treated with several
additives (HPO42?, S2O52?, NADH and HSO3?). Significant glycerol concentration
enhancement has been detected in the case of the addition of NADH (5.14 g/L),
however the presence of HSO3? prevented the excessive glycerol formation (1.21
g/L).