Glycero-pyruvic: locut. During alcoholic fermentation, glycero-pyruvic fermentation is the second pathway for the degradation of sugars.
This fermentation is favored during the strong growth of the yeasts. It takes place when, at the start of fermentation, the grape juice is very sweet.
It may be the musts of sweet wines or those enriched in sugar by chaptalization. Glycerol, the final product, provides part of the smoothness of the wine ...
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