Glossary

Glycerol

/GLISS-er-ol/

A byproduct of fermentation contributing to wine texture.

Winemaking Tasting

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.

Related Terms

legs body viscosity

See Also

fermentation texture

Glass Back to Glossary Gobelet

Reference

More terms starting with G

Gamay

The red grape of Beaujolais, producing light, fruity wines.

Garrigue

Wild herb aromas associated with Mediterranean wines.

Glass

The vessel for serving wine, affecting aroma and perception.

Gobelet

Traditional bush vine training without trellising.

Grafting

Joining a fruiting vine variety to a resistant rootstock.

Grand Cru

The highest vineyard classification in Burgundy and Alsace.