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The Use of Glycerine in Wine

Glycerine differs from sugar in not fermenting or taking any active part in the process of fermentation. It can, therefore, be made use of after fermentation, to impart any required degree of sweetness to wine, without the risk of further fermentation, as is the case with sugar when used for this purpose; it is said that it can be added with perfect safety to even a young or new wine, as soon as it has become clear. It is absolutely necessary that the glycerine should be chemically pure; care is consequently to be taken in purchasing it, as there are few articles in the market which are liable to contain SO many impurities. (See No. 1151.) The proportion of glycerine should be from 1 to 3 gallons for 100 gallons of wine, according to the quality of the latter.

If the wine is perfectly clear before adding the glycerine it will be ready for bottling at once. It is best to mix the glycerine first with an equal quantity of the wine, and then add the mixture to the remainder of the wine.