VASSANELLI LAB ANALYSES
GLYCERINE
ANALYTICAL TECHNIQUE: LC
UNIT OF MEASUREMENT: g/l
METHOD: OIV-MA-AS313-04 R2009
MATRICES ( A if accredited) :
Must
A, Vinegars and condiments
, Wine
A
DESCRIPTION:
Gglycerine (glycerol) is the most important polyalcohol in wine.
Its formation comes about as a secondary result of alcoholic fermentation.
Its contents vary according to the alcohol content, the fermentation temperature and the type of yeast used.
Determination takes place via HPLC separation (high pressure liquid chromatography) and RI detection (refraction index).
Glycerine gives softness to the wine. The addition of exogenous glycerin (see Diglycerins) is forbidden.
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