THE GLYCEROL FACTOR IN THE EVALUATION OF WINES FROM FOREIGN ORIGIN

The glycerol factors of 1005 wines from 27 different countries were de termined during a period of investigation between 1984 and 1995. They were compared with the corresponding data published by the ''Staatlich Chemische Untersuchungsanstalt Munchen'' (governmental institution fo r official food control in southern Bavaria) for 1577 wines. It turned out, that in the meantime almost 7% of the wines - mainly white ones - showed glycerol-factors of less than 6, with their butane-2,3-diol-f actors not tending towards lower values. The wines in question are mai nly from South Africa, Australia, New Zealand, the U.S.A.. Switzerland and Turkey, but also from Italy and Rumonia. The low glycerol-factors of 49 German sparkling wines investigated at the ''Landesuntersuchung samt fur das Gesundheitswesen Sudbayern'' (official food control) for quality assessment are compared with the higher glycerol factors of 20 Italian quality sparkling wines. The proof of an inadmissible additio n of alcohol to Chinese wines is discussed.