Glycerol: Difference between revisions
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[[File:Glycerin_Skelett.svg|thumb|220px|right|Glycerol]] | |||
A colorless, odorless, slightly sweet, syrupy substance produced naturally during [[fermentation]] that gives the palate an impression of smoothness in a [[spirit]] or [[wine]]. Also known as [[glycerine]]. | A colorless, odorless, slightly sweet, syrupy substance produced naturally during [[fermentation]] that gives the palate an impression of smoothness in a [[spirit]] or [[wine]]. Also known as [[glycerine]]. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 00:46, 7 October 2017
File:Glycerin Skelett.svg
Glycerol
A colorless, odorless, slightly sweet, syrupy substance produced naturally during fermentation that gives the palate an impression of smoothness in a spirit or wine. Also known as glycerine.