Technological Experiments for the Enhancement of Glycerol Content in High Quality Wines

Cs. Csutorás, O. Hudák, K. Rácz, L. Rácz

Eger Crown Winehouse Ltd., Kerecsend, Hungary.
Institute of Food Science, Egerfood Regional Knowledge Center, Eszterhazy Karoly University, Eger, Hungary.

DOI: 10.4236/jacen.2014.32B008                

Abstract

The glycerol content of grape juices and wines has been determined by gas-chromatographic methods using silyl derivatives. The effect of different storage conditions and yeast cultures on glycerol content has been investigated. Grape juice samples with different starting D-Glucose concentrations have been treated with several additives (HPO₄^2?, S₂O₅^2?, NADH and HSO₃^?). Significant glycerol concentration enhancement has been detected in the case of the addition of NADH (5.14 g/L), however the presence of HSO3? prevented the excessive glycerol formation (1.21 g/L).

Keywords

Glycerol; Wine Quality; Wine-Making Technology; Gas Chromatography

Conflicts of Interest

The authors declare no conflicts of interest.

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