Technological Experiments for the Enhancement of Glycerol Content in High Quality Wines

The glycerol content of grape juices and wines has been determined by gas-chromatographic me- thods using silyl derivatives. The effect of different storage conditions and yeast cultures on gly- cerol content has been investigated. Grape juice samples with different starting D-Glucose con- centrations have been treated with several additives (HPO4 2−, S2O5 2−, NADH and HSO3 −). Significant glycerol concentration enhancement has been detected in the case of the addition of NADH (5.14 g/L), however the presence of HSO3 − prevented the excessive glycerol formation (1.21 g/L).