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Lexicon

The largest wine encyclopedia in the world with 26,725 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Glycerine

Name (also glycerol or propanetriol) for a colourless, syrupy, trivalent type of alcohol with a slightly sweet taste. The name is derived from the Greek "glykos" (sweet). However, glycerine should not be confused with the divalent alcohols of the glycol group, such as ethylene glycol or diethylene glycol, which also have a sweet flavour, but are more similar to glycerine. These are used as antifreeze agents and are harmful to health.

Occurrence

Glycerine occurs naturally in seed oils (e.g. from rapeseed, soya, sunflower, olive, coconut and palm fruits), in fatty fruits (e.g. avocado) and also in grapes. The natural content in healthy grapes is between 6 and 10 g/l, and can reach up to 25 g/l in noble sweet wines. A moderate increase can also be achieved through the traditional Governo process used in Chianti.

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Hans-Georg Schwarz

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The world's largest Lexicon of wine terms.

26,725 Keywords · 47,094 Synonyms · 5,302 Translations · 32,055 Pronunciations · 245,401 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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