C3H8O3 or glycerin, obtained from fat and acting as the backbone for triglycerides.
A three-carbon chain, with each carbon containing an alcohol group. One, two, or three fatty acids may be attached to glycerol.
An organic molecule; a syrupy substance usually obtained through the saponification (conversion) of fats.
(gliss' er ole) • A three-carbon alcohol with three hydroxyl groups, the linking component of phospholipids and triglycerides.
A byproduct of the breakdown of the triglyceride portion of sebum that bacteria feed on.
One of the alcohols found in wine as a result of fermentation. Sometimes referred to as glycerin, this can be misleading. Glycerin is marketed as a sweet, and syrupy liquid, used for soap making and adding viscosity to some liquors. The amount of glycerol found in wine is too small to make the wine thick (in fact, dry wines are slightly less viscous than water). It can contribute to the sweetening effect of the alcohol, since glycerol is much sweeter than most sugars, but again, it is only found in very small amounts (less than 1/10 of the alcohol found in wine). It has nothing to do with the formation or quantity of tears or legs found on a glass of swirled wine.
A colourless, sweet-tasting substance which can add to the "impression" of body in a wine.
a chemical compound which forms the backbone of the triglyceride molecule (glycerol plus 3 fatty acids), the storage form of lipids in fat cells. A clear, syrupy, and extremely sweet substance, glycerol has a water retaining effect when taken orally.
a sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils
Three-carbon organic compound (an alcohol) that combines with fatty acids to produce fats (triglycerides).
A three carbon sugar alcohol, which is an important precursor of many lipids.
A naturally occurring chemical that is produced by yeast during fermentation. It provides a slight increase in sweetness and body to the wine. However, its effect on wine body is weak at best.
sweet, syrupy alcohol made from fats; specifically, the energy source which C. acnes provides enzymatically for itself by decomposing triglycerides of the sebum.
a syrupy, sweet, colourless or yellowish liquid obtained from fats and oils and often used in cosmetics, liquid soaps, inks, and lubricants or as a sweetener or antifreeze.
A three-carbon substance that forms the backbone of fatty acids in fats.
GLI-sir-all A three-carbon alcohol that forms the backbone of triglyceride fats. 45
An oily alcohol substance that damages nerve fibers when in direct contact with the fibers.
a form of alcohol and the constituent of the wine which adds mellowness.
A sweet, sticky liquid containing three alcohol groups; it can combine with one, two or three fatty acid molecules to give a mono-, di- or tri-glycerides.
A raw material used in foodstuffs and printing ink amongst other uses. Chemical name: Glycerine Chemical formula: C3H5(OH)3 See also: Chemical Table.
A colorless, odorless, syrupy liquid - chemically, an alcohol - that is obtained from fats and oils and used to retain moisture and add sweetness to foods.
A three-carbon molecule made from breakdown of carbohydrates Contains 3 hydroxyl groups (-0H) which serve as receiving sites for fats and proteins
It adds sweetness and roundness to a wine and is formed during fermentation.
A syrupy sweet alcohol formed during fermentation which adds roundness to a wine.
A three-carbon sugar of which fatty acids attach to form triglycerides. It’s often used in bodybuilding to help increase the “cut†look and vascularity before a photo shoot or contest. Endurance athletes also use glycerol to prolong the onset of dehydration.
Also known as glycerine. A sweet, syrupy compound which is an essential part of all fats and oils. It is produced in small quantities by alcoholic fermentation, especially when there is botrytis, and increases the sweetness of the finished wine.
A glycerin alcohol. See Glycerin.
when combined with carbon, glycerol becomes a fat cell.
Product of alcoholic fermentation. Has an apparent sweetening effect on even dry wines and also gives them a slightly oily, mouth-filling character.
Glycerol, also well known as glycerin and glycerine, and less commonly as propane-1,2,3-triol, 1,2,3-propanetriol, 1,2,3-trihydroxypropane, glyceritol, and glycyl alcohol is a colorless, odorless, hygroscopic, and sweet-tasting viscous liquid. Glycerol is a sugar alcohol and has three hydrophilic alcoholic hydroxyl groups (OH-) that are responsible for its solubility in water. Glycerol has a wide range of applications.