Amontillado wines

TABLE 2.1 Average odor spectrum values of the active odorant compound in Amontillado wines.0 Reprinted with permission from Moyano et al. (2010). Copyright 2010. American Chemical Society. 

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. 

Zea, L., Moyano, L., Medina, M. (2008). Odorant active compounds in Amontillado wines obtained by combination of two consecutive ageing processes. European Food Research and Technology, Vol. 227, No. 6, (October, 2008), pp. (1687-1692), ISNN 1438-2377. 

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. 

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. 

In Montilla-Mories and Jerez winemaking regions there are fundamentally three different types of white wines, namely flno, amontillado and oloroso, which are obtained by using the criaderas and solera system. 

Fig. 3B.5 Odour profiles of fino, amontillado and oloroso wines. For a better visualization the values of the fatty, fruity and spice series are divided by 5...

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

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