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 by wild, weinbergseiegne yeasts, That means that at one spontaneous fermentation usually higher levels of glycerol result. In a controlled fermentation with art yeasts, the ratio of glycerol to ethanol (the most common type of alcohol in wine) about 1 to 12. The higher the alcohol content, the higher the glycerin content. The name is derived from the Greek "glykos" (sweet), because the substance tastes slightly sweet. On the Sweet a wine has only a small influence. A high proportion causes a positively valued wine viscosity (Viscosity). Therefore, glycerol is colloquially called "oil sweet".
Such a wine is called fat (alcoholic) and / or oily (full-bodied, velvety) or too high extracts (oil sweet) called. The proportion is in healthy grapes between 6 to 10 g / l, at very sweet Weeping even up to 25 g / l. Glycerine has no influence on the phenomenon of Church window, the "tears" in a wine glass. By banned addition of synthetic glycerin low-extract wines can be "improved". Such a wine adulteration but is through analysis demonstrated. In the 19th century that was Scheelisieren (Addition of glycerol) is still an official procedure. An increase in the glycerol content can be achieved by the Chianti usual Governo method be achieved. See a list of all wine ingredients below total extract,