Glycerin Question

[robie]

If you are tasting a tart taste now with your cab, you are just tasting a "green" wine taste. Cabernet needs to age. I would suggest holdng off adding glycerin for sweetness. Wait a few months and then taste. It can be added anytime as long as you add sorbate.

Where kits are concerned, glycerin is more for body/mouth-feel. Kits, even some nice ones, can be thinner than their commercial counterparts. Gum Arabic or glycerin can improve mouth-feel, as long as it is added carefully, so as not to get so much it affects the taste. Too much and it can create a sweetness and/or a slimy feel.

Glycerin can take the bite off a sharp tasting wine by creating a sense of sweetness. IMO, there are better products, like Biolees, which can better accomplish this.

As was mentioned, most young wines have a tartness, that will go away over time. I suppose a person could take the edge off that tartness with glycerin, but the better way is to let it mature on its own.

 

[wineview]

Where kits are concerned, glycerin is more for body/mouth-feel. Kits, even some nice ones, can be thinner than their commercial counterparts. Gum Arabic or glycerin can improve mouth-feel, as long as it is added carefully, so as not to get so much it affects the taste. Too much and it can create a sweetness and/or a slimy feel.

Glycerin can take the bite off a sharp tasting wine by creating a sense of sweetness. IMO, there are better products, like Biolees, which can better accomplish this.

As was mentioned, most young wines have a tartness, that will go away over time. I suppose a person could take the edge off that tartness with glycerin, but the better way is to let it mature on its own.

I would like to add mouth feel. I’ve seen the word “sweetness” used throughout this thread. Does that mean if you add glycerine you need sorbate as well?

 

[ibglowin]

No, unless your wine is not completely dry or you add simple syrup etc. to back sweeten your wine.

 

[sour_grapes]

I would like to add mouth feel. I’ve seen the word “sweetness” used throughout this thread. Does that mean if you add glycerine you need sorbate as well?

Further to Mike's point: Glycerin has a slightly sweet taste, but it is not fermentable by yeast. So glycerin does not cause a need for sorbate.

 

[wineview]

Further to Mike's point: Glycerin has a slightly sweet taste, but it is not fermentable by yeast. So glycerin does not cause a need for sorbate.

That was my gut feeling. Just wanted to be sure.

 

[Rice_Guy]

From a practical point of view, I ignore glycerin for sweetness. A 25% solution will be noticeable, but then if we simply cut the wine 25% with distilled water the TA decreases 25% therefore everything seems sweeter.
Gum arabic? I ought to try a bench trial. With the levels I have used the effect was minimal.