Glycerol
/GLISS-er-ol/A byproduct of fermentation contributing to wine texture.
Full Definition
Glycerol (glycerine) is produced during fermentation, contributing to wine's viscosity, body, and perceived sweetness. Higher alcohol wines and botrytized wines have more glycerol. It creates the 'legs' or 'tears' that run down the glass, though this is primarily an alcohol effect. Glycerol has minimal taste impact.