The glycerol content of grape juices and wines has been determined by gas-chromatographic methods using silyl derivatives. The effect of different storage conditions and yeast cultures on glycerol content has been investigated. Grape juice samples with different starting D-Glucose concentrations have been treated with several additives (HPO42?, S2O52?, NADH and HSO3?). Significant glycerol concentration enhancement has been detected in the case of the addition of NADH (5.14 g/L), however the presence of HSO3? prevented the excessive glycerol formation (1.21 g/L).
 Novo, L.P., Gurgel, L.V.A., Marabezi, K. and Curvelo, A.A.S. (2011) Delignification of Sugarcane Bagasse Using Glycerol-Water Mixtures to Produce Pulps for Saccharification. Bioresource Technology, 102, 10040-10046. http://dx.doi.org/10.1016/j.biortech.2011.08.050
 Melero, J.A., Vicente, G., Morales, G., Paniagua, M., Morales, G. and Mu?oz, P. (2012) Etherification of Biodiesel- Derived Glycerol with Ethanol for Fuel Formulation over Sulfonic Modified Catalysts. Bioresource Technology, 103, 142-144.