Glycerin: nf Glycerin or glycerol is a polyol, a compound having several alcohol functions (two primary alcohol functions and one secondary) which gives the wine its runny, mellow fat character. It is therefore after water and ethyl alcohol the third natural constituent of wine (3 to 10 ml per liter). The glycerol contents can greatly exceed these proportions in a syrupy white from grapes affected by noble rot. Glycerol is formed at the start of ...
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