This tri-hydritic alcohol comes from sugar and is formed during fermentation. If a wine possesses an over-abundance of glycerin, the wine can be said to be too "soft" or "fat" (i.e., it lacks body).
This tri-hydritic alcohol comes from sugar and is formed during fermentation. If a wine possesses an over-abundance of glycerin, the wine can be said to be too "soft" or "fat" (i.e., it lacks body).
A sweet syrupy trihydroxy alcohol that is formed by alcoholic fermentation of sugars.