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