Abstract
The glycerol content of grape juices and wines has been determined by gas-chromatographic methods using silyl derivatives. The effect of different storage conditions and yeast cultures on glycerol content has been investigated. Grape juice samples with different starting D-Glucose concentrations have been treated with several additives (HPO42?, S2O52?, NADH and HSO3?). Significant glycerol concentration enhancement has been detected in the case of the addition of NADH (5.14 g/L), however the presence of HSO3? prevented the excessive glycerol formation (1.21 g/L).
Highlights
Glycerol (propane-1,2,3-triol) belongs to a family of non-volatile polyalcohols and represents an important component of natural saponifiable lipids (e.g. esters formed with fatty acids)
Glycerol belongs to a family of non-volatile polyalcohols and represents an important component of natural saponifiable lipids
The production of glycerol in yeast cells is caused by the need to maintain a favorable redox balance [6,7,8,9,10,11] by the conversion of NADH that is formed during the biomass production, to NAD+
Summary
Glycerol (propane-1,2,3-triol) belongs to a family of non-volatile polyalcohols and represents an important component of natural saponifiable lipids (e.g. esters formed with fatty acids). The production of glycerol in yeast cells is caused by the need to maintain a favorable redox balance [6,7,8,9,10,11] by the conversion of NADH that is formed during the biomass production, to NAD+. Experiments were carried out at different temperatures, glycerol levels of grape juices and wines were measured by GC methods.
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