摘要：Glycerol is an important polyalcohol which can be used for different purposes in food industry and other many industries, it is determined that glycerol is formed as a by-product during the fermentation process in alcoholic beverages, making positive effect especially on wine's sensory properties. Besides production by chemical synthesis, glycerol is also known to be produced by biochemical processes, in which microorganisms are used. Studies especially on production of glycerol by osmophilic yeasts have widely increased in recent years. It is reported that studies on wine strains of Saccharomyces cerevisiae have been mostly about genetic applications yielding high glycerol producing strains. In this review, microbial routes of glycerol production are introduced; importance of glycerol in alcoholic beverages and recent developments on this subject are also pointed out.
