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Balli, D., Flari, V., Sakellaraki, E., Schoina, V., Iconomopoulou, M., Bekatorou, A. and Kanellaki, M. (2003) Effect of Yeast Cell Immobilization and Temperature on Glycerol Content in Alcoholic Fermentation with Respect to Wine Making. Process Biochemistry, 39, 499-506. http://dx.doi.org/10.1016/S0032-9592(03)00133-X

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).