Randox Food Diagnostics has released a new Glycerol kit for the accurate detection of this polyol compound in wine samples.
Using Randox Food Diagnostics winemakers can be assured of the quality of their wine throughout the winemaking process.
Glycerol is formed as a by-product of fermentation and also has a favourable impact on wine quality, as it improves fullness and sweetness. As Glycerol is a colourless, aroma-less “alcohol” that is viscous in nature, testing is the only way to ascertain concentrations.
In concentrations higher than 5.2g/L in wine it can contribute to the 'sweetness' of a wine. Wine yeasts produce between 5 – 14 g/L in dry wines however it is not possible for the human palate to distinguish between glycerol concentrations in this range. A concentration of 25.8 g/L of glycerol is needed to have an effect on the viscosity of a wine.
Typical levels found in wine vary from 1 to 15 g/l with average values approximately 7g/l. Glycerol does not contribute to the aroma of the wine due to its non-volatile nature but does contribute to the smoothness.