Article citationsMore>>

Zoecklein, W.B., Fugelsang, K.C., Gump, H.B. and Nury, S.F. (1995) Wine Analysis and Production. Chapman &Hall, New York, 99-100.

has been cited by the following article:

• 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).