Name (also glycerol or propanetriol) for a colorless, syrupy, trivalent of alcohol, It arises as a primary and valuable by-product mainly at the beginning of the alcoholic fermentation especially through wild, vineyards yeasts, That means that with one spontaneous fermentation usually higher amounts of glycerin result. In the case of controlled fermentation with synthetic yeast, the ratio is glycerin to ethanol (the most common type of alcohol in wine) about 1 in 12. The higher the alcohol content, the higher the glycerin content. The name is derived from the Greek "glycos" (sweet) because the fabric tastes slightly sweet. On the Sweet of a wine, however, it has little influence. A high proportion results in a positive evaluation in the wine viscosity (Viscosity). That is why glycerin is also colloquially called "oil sweet".
Such a wine is considered fat (rich in alcohol) and / or oily (full-bodied, velvety) or also high extracts (oil sweet) called. The proportion of healthy grapes is between 6 to 10 g / l very sweet Weep even up to 25 g / l. Glycerin has no influence on the phenomenon of Church window, the "tears" in a wine glass. The addition of synthetic glycerin forbidden can "improve" low-extract wines. Such a wine adulteration but is through analysis demonstrated. It was in the 19th century Scheelisieren (Addition of glycerin) still an official procedure. An increase in the glycerol content can be caused by the Chianti usual Governo method be achieved. See a list of all wine ingredients below total extract,