One of the alcohols found in wine as a result of fermentation. Sometimes referred to as glycerin, this can be misleading. Glycerin is marketed as a sweet, and syrupy liquid, used for soap making and adding viscosity to some liquors. The amount of glycerol found in wine is too small to make the wine thick (in fact, dry wines are slightly less viscous than water). It can contribute to the sweetening effect of the alcohol, since glycerol is much sweeter than most sugars, but again, it is only found in very small amounts (less than 1/10 of the alcohol found in wine). It has nothing to do with the formation or quantity of tears or legs found on a glass of swirled wine.
a chemical compound which forms the backbone of the triglyceride molecule (glycerol plus 3 fatty acids), the storage form of lipids in fat cells. A clear, syrupy, and extremely sweet substance, glycerol has a water retaining effect when taken orally.
A three-carbon sugar of which fatty acids attach to form triglycerides. Itâ€™s often used in bodybuilding to help increase the â€œcutâ€ look and vascularity before a photo shoot or contest. Endurance athletes also use glycerol to prolong the onset of dehydration.
Also known as glycerine. A sweet, syrupy compound which is an essential part of all fats and oils. It is produced in small quantities by alcoholic fermentation, especially when there is botrytis, and increases the sweetness of the finished wine.
Glycerol, also well known as glycerin and glycerine, and less commonly as propane-1,2,3-triol, 1,2,3-propanetriol, 1,2,3-trihydroxypropane, glyceritol, and glycyl alcohol is a colorless, odorless, hygroscopic, and sweet-tasting viscous liquid. Glycerol is a sugar alcohol and has three hydrophilic alcoholic hydroxyl groups (OH-) that are responsible for its solubility in water. Glycerol has a wide range of applications.