Randox Food Diagnostics has released a new glycerol kit for the accurate detection of polyol compound in wine samples.
The glycerol kit will add to an extensive range offered by Randox Food, giving winemakers a more complete and comprehensive profile of the wine.
Using Randox Food Diagnostics, winemakers can be assured of the quality of their wine throughout the winemaking process, promoting excellence in every glass.
Glycerol is formed as a by-product of fermentation and also has a favourable impact on wine quality, as it improves fullness and sweetness.
As glycerol is a colourless, aroma-less ‘alcohol’ that is viscous in nature, testing is the only way to ascertain concentrations. In concentrations higher than 5.2g/l in wine, it can contribute to the sweetness of a wine.
Wine yeasts produce between 5g/l -14g/l in dry wines. However, it is not possible for the human palate to distinguish between glycerol concentrations in this range.
A concentration of 25.8 g/l of glycerol is needed to have an effect on the viscosity of a wine. Typical levels found in wine vary from 1g/l-15g/l with average values approximately 7g/l.
Glycerol does not contribute to the aroma of the wine due to its non-volatile nature, but does contribute to the smoothness.
Randox Food Diagnostics Wine Division business manager Janine McMullan said: "We supply reagents and analysis equipment to wineries across the globe and are constantly developing new kits to ensure we meet the needs of such a varied industry.
"Different regions have different analysis needs and our aim is to meet the needs of all winemakers; we are constantly developing new tests to provide a complete wine analysis profile and are delighted to be able to add glycerol to that profile."