在酒精发酵中，如果通过依姆登-迈尔霍夫途径，则中间形成磷酸甘油醛。在正常反应中它的氧化是和它前面的反应即乙醛的还原有关。但是通过加入亚硫酸盐等将后者捕捉，就会代之以磷酸甘油醛的还原形成磷酸甘油。磷酸甘油经脱磷酸而有甘油累积。这种反应称为甘油发酵。这就是所谓的C．Neuberg（1919）的第三种发酵形式，在德国将此作为制造甘油的一种方法。
针对底物抑制现象 ，提出了菌种驯化和流加甘油发酵两种解决途径。
Both approaches of bacteria improvement and fed batch fermentation to avoid substrate inhibition were proposed.
研究了用离子交换法从甜菜糖蜜发酵废液中提取焦糖色素和甘油的新工艺，探讨了工艺条件及影响因素。
The operation conditions and influencing factors on extracting caramel colorant and glycerin from fermented waste liquor of beet molasses by ion exchange were studied.
这种甘美的糖醇是酒精发酵的副产物，有人坚持称甘油对葡萄酒口感(质地)的影响和酒精一样重要。
Some insist that this syrupy sugar alcohol, a byproduct of ethanol fermentation, is as important to a wine's mouthfeel (texture) as ethanol itself.
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