Glycerol - Wine making glossary

Glycerol is also known as glycerine, and is a natural by-product of the fermentation of grapes. Glycerol is a much-used component in many processed foods, as it has no color or aroma but can add a nice 'thickness' to syrups. If a wine ends up having a fair amount of glycerol in it, you can sometimes feel the extra body of the wine in your mouth - much as cream feels thicker in your mouth than water does.

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