Fino sherry biological aging

Martinez, P., Perez Rodriguez, L., and Benitez, T. (1997). Evolution of flor yeast population during the biological aging of fino Sherry wine. Am. ]. Enol. Vitic. 48,160-168. 

Zea, L., Moyano, L., Moreno, J., and Medina, M. (2007). Aroma series as fingerprints for biological aging in fino sherry-type wines.. Sci. Food Agric. 87, 2319-2326. 

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. 

In this study, commercial Fino sherry wines (5 years of biological ageing) which were selected by expert tasters as more representative were used. Also, selected strains of S. cerevisiae and S, bayamis (Kurtzman Fell, 1998) were used. These yeast strains, corresponding to the S. cerevisiae capensis and bayanus races in the Kreger-van Rij classification (1984), were isolated from a velum of industrial wine produced in the Montilla-Moriles region. The criteria and tests for their selection have been reported in previous papers (Guijo et al., 1986 Moreno et al., 1991). 

---