Amontillado sherry

More recently, Moyano et ah (2010) have evaluated the evolution of the odor-active compounds in amontillado sherries during the aging process. 

Moyano, L., Zea, L., Moreno, J., and Medina, M. (2010). Evaluation of the active odorants in Amontillado Sherry wines during the aging process. ]. Agric. Food Chem. 58, 6900-6904. 

Garcia-Moreno, M. V. and Garcia-Barroso, C. (2002). Comparison of the evolution of low molecular weight phenolic compounds in typical Sherry wines Fino, Amontillado, and Oloroso. J. Agric. Food Chem. 50, 7556-7563. 

Amontillado wines are obtained in a two-step process involving biological aging under the same conditions to those of fino wines, followed by fortification and oxidative aging as in oloroso wines. Amontillado wines are thus the oldest and most valued of the three sherry types by virtue of their acquiring a more complex flavour than the other two. 

Fig. 1. Sherry-type wines Fino, Amontillado, Oloroso and Pedro Ximi nez...

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