Food diagnostics company launces glycerol wine analysis kit
Date£º
2015-03-16 18:37 Source£º
harpers.co.uk Author:
Helen Arnold Translator:
A new wine analysis kit which can detect glycerol in wine has been unveiled by Randox Food Diagnostics.
The Antrim-based company, which already manufactures a range of testing kits for winemakers, including those that detect copper, ethanol, ammonia and enzymes, said the new test was developed in response to demand from its customers.
Glycerol is formed as a by-product of fermentation and has a positive impact on the quality of a wine as it improves both sweetness and fullness. However, as it is a colourless and odour free alcohol, testing is the only way to ascertain its concentrations, the company 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,¡± Randox Food Diagnostics wine division business manager Janine McMullan said. ¡±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.¡±
Typical levels found in wine vary from 1 to 15 g/l with average values approximately 7 g/l. In concentrations higher than 5.2 g/L, glycerol can contribute to the sweetness of a wine. Wine yeasts typically produce between 5¨C14 g/L in dry wines but the human palate cannot 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.
Glycerol does not contribute to the aroma of the wine due to its non-volatile nature but does add to its smoothness.