Glycerol - Wine making glossary
Glycerol is also known as glycerine, and is a natural by-product of the fermentation of grapes.
Glycerol
Glycerol is a sweet alcohol produced during fermentation. Because it composes less than 10% of the wine's alcohol, it has little effect on the wine's viscosity (gooeyness).
Grafting ...
Glycerol
One of the alcohols found in wine as a result of fermentation. 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.
Glycerol
Glycerin / Glycerol is mostly found in high-alcohol or late-harvest white wines, leading to sensations of a sweet taste on the palate.
Glycerol
Also known as glycerine. A sweet, syrupy compound which is an essential part of all fats and oils.
Glycerol
This is a sweet, syrupy compound. It is produced in small quantities by alcoholic fermentation and increases the sweetness of the finished wine. It is also known as glycerine.
Glycerol Colourless, sweet-tasting flavour that adds body to a wine.
Gravel/ly Minerally, earthy quality
Green Usually unripe, sour, or acidic.
Glycerol: A colourless, sweet-tasting substance which can add to the "impression" of body in a wine.
Green: A young wine with too much acidity.
Grey Rot: See Botrytis.
glycerol: A naturally occurring chemical that is produced by yeast during fermentation. It provides a slight increase in sweetness and body to the wine. However, its effect on wine body is weak at best.
glycerol...
A by-product of alcoholic fermentation, giving an apparent sweetness - even in dry wines - and a certain oiliness.
Graciano...
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.
Lipase: Any of a group of enzymes that catalyze the hydrolysis of triglycerides into glycerol and fatty acids.
Maltase: An enzyme that catalyzes the hydrolysis maltose to glucose.
Often said to be related to the alcohol or glycerol content of a wine. Also called tears.
Lemony A term referring to the tangy acidity of a wine with fruit flavors reminiscent of lemons.
GLYCÉROL (GLYCEROL)
Slightly sweetened tri-alcohol, resulting from the fermentation of the grape juice, which gives to the wine its consistency.
GOULEYANT
Synonymous with "coulant".
GOUTTE (DRIP)
"Vin de goutte".
compounds that can contribute to the flavor and aroma of wine. These compounds can be considered "volatile" like aldehydes, ethyl acetate, ester, fatty acids, fusel oils, hydrogen sulfide, ketones and mercaptans) or "non-volatile" like glycerol, ...
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.
Glycerol a form of alcohol and the constituent of the wine which adds mellowness. Grafting joining together two different plants so they grow together as one.
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.
fruit flavors and glycerol. A plump wine is often delicious, though it
may not age well due to its low acidity. When there's too little
acidity, the wine is criticized for being flabby: as equally
unattractive in wine as it is on thighs and underarms.
Glycerin, also known as glycerol, improves wine's quality by making it taste richer, more full-bodied and viscous.
The substances, mostly derived from grape skins and just under the skin's surface, that contribute TANNIN, colour, glycerol and flavour to a wine.
This intense sweetness partially inhibits yeast and fermentation can be very slow, lasting for months. High concentrations of glycerol developed during these extended fermentations and the resulting wines can be exceptionally smooth and extremely ...
Chemical reactions which allow us to obtain, from the sugar of the grape, alcohol and glycerol.
Aleatico :
Italian grape variety which produces a red wine of the same name.
The SO2 you add will also lead to production of small quantities of glycerol in the early part of the ferment. This is generally desirable.
Legs - The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol or glycerol content of a wine. Also called tears.
 See also: Fermentation, Wine, Grape, Taste, Alcohol
  
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