Glycerol (also called glycerine) is a naturally occurring, colourless, slightly sweet compound produced in small quantities during alcoholic fermentation. It is one of several substances that contribute to a wine’s overall texture and mouthfeel, although alcohol, sugar, acidity and other extract components also influence perceived body.
Glycerol can contribute a smooth or rounded impression, particularly in some wines with higher concentrations. It is not a reliable standalone measure of quality, sweetness or body. The visible legs or tears on the inside of a glass are influenced mainly by alcohol, surface tension and evaporation; they should not be used as a direct test of glycerol content.
Example: a ripe, full-bodied wine may feel rounded and slightly glycerol-rich, but its texture reflects several components working together.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
