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Noble, A.C. and Bursick, G.F. (1984) The Contribution of Glycerol to Perceived Viscosity and Sweetness in White Wine. American Journal of Enology and Viticulture, 35, 110-113.

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).