Glycerin
Glycerin / glycerol is mostly found in high-alcohol or late-harvest white wines, leading to sensations of a sweet taste on the palate. See glycerol.
Glycerine (Glycerol)
This is a most useful additive for adding to rough wines to disguise any harshness or immaturity.
Glycerin
A clear, sweet syrupy liquid extracted from animal fats and vegetable oils, and is a by-product of soap manufacturing. It is used in small amounts in certain cake, pastry, and icing mixtures to maintain moistness and extend shelf life.
Glycerin: Also known as glycerol, glycerin is a carbohydrate (sugar) that is not a substantial food source for most wine yeast strains, though it can be consumed by some lactic acid and acetic acid bacteria.
Glycerin
A chemical compound (sugar alcohol) in wine that is a natural byproduct of fermentation. Glycerin, also known as glycerol, improves wine's quality by making it taste richer, more full-bodied and viscous.
Glycerin
is a by-product of fermentation most noticeable in higher alcohol and late harvest wines, giving a smooth tactile impression ...
GLYCERIN/GLYCEROL
Gives a sweet taste on the tongue tip. Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body.
Glycerine
Product of fermentation which has a sweetening effect on dry white wines and adds texture and character.
Grappa
In its purest form is un-aged brandy.
Glycerin:Produced during fermentation, glycerin contributes to the wine's body.
Goüt de Terroir:French for "the taste ofterroir," meaning the unique characteristics imparted by a specific site.
OILY (see also FAT, GLYCERIN/GLYCEROL elsewhere)
Describes the vaguely fat, slippery sensation on the palate in contact with the combination of high glycerin and slightly low acid content.
glycerineAn alcohol formed from sugar that gives wines a very rich and full-bodied character. It is the sweet, syrupy compound which is an essential part of all fats and oils.
Full-bodied wines tend to have a lot of alcohol concentration, and glycerin.
bouquet As a wine's aroma becomes more developed from bottle aging, the aroma is transformed into a bouquet that is hopefully more than just the smell of the grape.
Sometimes referred to as glycerin, this can be misleading. Glycerin is marketed as a sweet, and syrupy liquid, used for soap making and adding viscosity to some liquors.
Legs - The viscous rivulets that run down the side of the glass after swirling or sipping, a mingling of glycerin and alcohol.
Length - Lingering aftertaste.
Glycerol is also known as glycerine, and is a natural by-product of the fermentation of grapes. Glycerol is a much-used component in many processed foods, as it has no color or aroma but can add a nice 'thickness' to syrups.
If a wine has a rather dense, viscous texture from a high glycerin content, it is often referred to as being chewy.
Also known as glycerine. A sweet, syrupy compound which is an essential part of all fats and oils. It is produced in small quantities by alcoholic fermentation, especially when there is botrytis, and increases the sweetness of the finished wine.
Glycerol - Also known as glycerine. A sweet, syrupy compound which is an essential part of all fats and oils.
Body The impression of weight, fullness or thickness on the palate; usually the result of a combination alcohol, sugar, dissolved solids (including sugars, phenolics, minerals and acids) and, to a lesser extent, glycerin.
Often used to produce mediocre, glycerin-rich, sweet wines. However, old vine grapes have been successfully used by a Ribera del Duero winery to create an appealingly complex, aromatic wine.
Smooth: Wine that is silky and rich in glycerin.
Soave: A straw-colored dry white wine from around Verona in Italy's Veneto region. A semisweet, fruiter version, Recioto di Soave, is made from partially dried grapes.
Structure: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in "firm structure" or "lacking in structure." ...
Unctuous
An adjective to describe a thick, rich, and glycerine-laden wine with an equally rich aroma.
Vanilla
Specific spice term, highly characteristic of some wines (particularly Spanish and some California reds) aged in new American oak.
The overall texture or weight of wine in the mouth, most influenced by alcohol, glycerin and, in the case of dessert wines, sugar. See "light-bodied," "medium-bodied" and "full-bodied."
Web-weaving by Cliffwood Organic Works ...
Luscious: a rich wine, high in sugar and, often, in glycerine, is sometimes referred to as luscious. Sauternes, Portos and some sweet white wines affected by Botrytis cinerea fill the bill.
Sweet: One of the four basic tastes. Describes the presence of residual sugar and/or glycerine.
Tannin: Describes a dry sensation, with flavours of leather and tea.
Tart: Sharp-tasting because of acidity. See also 'Acidic.' ...
Flabby: Similar to 'fat', meaning the wine has unpleasantly big flavours on the back palate. High glycerine character, soft and broad flavoured.
Flat: Uninteresting, little flavour. In sparkling wines, little or no bubble left in the wine.
The overall texture or weight of wine in the mouth usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Bouquet ...
Body
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Velvety: A description of texture, usually used for wines with lots of glycerine and not much tannin.
Vigneron: Grape-grower.
Vigorous: In wine, a lively taste or feel.
In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character. Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors.
Plump: Similar to fat: rich and generally very ripe, with low acidity; usually rich in alcohol and glycerine.
Powerful: High in alcohol, tannin and/or extract, often with assertive flavors.
Lágrimas (tears) Drops that fall slowly down a glass that has been filled with wine rich in alcohol and glycerine and then emptied. Also known as cortinas or piernas.
Legs
Wine streaks or "tears" that run down the side of the glass after swirling or sipping. They result from alcohol and glycerin in the wine. Long legs are often a sign of better wines.
Describes the presence of residual sugar and/or glycerine.
Tannin: Describes a dry sensation, with flavors of leather and tea.
Tart: Sharp-tasting because of acidity. See also 'Acidic.'
Toasty: Describe a hint of the wooden barrel.
 See also: Wine, Grape, Alcohol, Sweet, Taste
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