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Glycerol

See under glycerine.

Name (also glycerol or propanetriol) for a colourless, syrupy, trivalent type of alcohol. It is produced as a primary and valuable by-product mainly at the beginning of alcoholic fermentation, above all by wild, vineyard yeasts. This means that spontaneous fermentation usually results in higher amounts of glycerol. In controlled fermentation with artificial yeasts, the ratio of glycerol to...

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

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26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,578 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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