Polyols: nm pl. Polyols are alcohols containing several hydroxyl groups. Polyols exist naturally in grapes. They are produced by the fermentation of various alcohols. Among the polyols, glycerol is, after water and alcohol, the most abundant constituent of wine, contributing to its mellowness. Glycerol is formed at the start of alcoholic fermentation in the must. Thus, the first 50g of fermented sugars give more than half of the glycerol content of the wine. ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.