Which statement about glycerol in wine is true?

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Multiple Choice

Which statement about glycerol in wine is true?

Explanation:
Glycerol is a fermentation metabolite that stays in wine and helps shape its body. Yeast produce glycerol during fermentation to balance redox reactions and osmotic pressure, so it becomes a significant part of the wine’s composition. It is the third most abundant component after water and ethanol, giving wine a sense of fullness and a slight sweetness without adding sourness. It is not derived from mineral salts, and it is produced during fermentation, not absent. This makes the statement that glycerol is the most abundant component in wine after water and alcohol the best choice.

Glycerol is a fermentation metabolite that stays in wine and helps shape its body. Yeast produce glycerol during fermentation to balance redox reactions and osmotic pressure, so it becomes a significant part of the wine’s composition. It is the third most abundant component after water and ethanol, giving wine a sense of fullness and a slight sweetness without adding sourness. It is not derived from mineral salts, and it is produced during fermentation, not absent. This makes the statement that glycerol is the most abundant component in wine after water and alcohol the best choice.

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