A process popular in the 19th century in which glycerine was added to wine. Meyers Konversations-Lexikon from 1888 describes it as follows: In more recent times, glycerine is added to sour wine (1-3 per cent by volume) to mask the acidity and give the wine more body, making it fuller-bodied. The process is named after the German chemist Karl Wilhelm Scheele (1742-1786). He discovered the substances chlorine, glycerine, manganese, lactic acid, oxygen, hydrogen sulphide and tartaric acid, among others, with limited means and simple apparatus.
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Roman Horvath MW
Domäne Wachau (Wachau)