Glycerol fermentation in wine results in—

Correct option is C

• Glycerol fermentation occurs when certain yeasts metabolize sugars under stress conditions, producing excess glycerol.
• This can lead to bitterness, described in wine terminology as “Amertume.”
• The off-flavour arises due to metabolic by-products that accompany elevated glycerol production.
• Pousse (neutral) indicates no major flavour defect and is not linked to glycerol formation.
• Mousy flavour is associated with spoilage by specific lactic acid bacteria, not glycerol.
• Tourne (sour) results from acetic acid or lactic acid spoilage, not glycerol metabolism.