Glycerol is formed naturally in wine as a product of fermentation. Levels of glycerol in wine will vary according to factors such as the ripeness of the grapes, pH, fermentation conditions as well as the yeast strain. Many winemakers believe that glycerol can enhance the taste of the wine, and may contribute to its texture or mouth–feel. Typical levels in dry wines range from 4–10 g/litre, but levels up to 20g/litre have been recorded.

Method: HPLC analysis

Amount to send: 50ml

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Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207