Oloroso wine

Oloroso wines are only obtained by oxidative aging, which is accomplished by fortifying the initial wine to an ethanol content of about 18 vol.% in order to prevent growth of flor yeasts. Under such conditions, oloroso wine acquires a dark colour by effect of the oxidation of phenol compounds. 

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. 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...

Oloroso wines can be aged according to the solera system or in a more static manner without blending. This static method produces vintage wines (anadas). Oloroso wines are generally richer in color and more robust than flno wines. Raya... 

As noted previously, the main types of sherry (fino, oloroso, and amon-tillado) are produced employing different conditions. These differences result in significantly different polyphenolic composition. In the case of fino-type sherries, the layer of yeast that grows in the surface of the wine (flor velum) preserves its pale color. The velum limits the exposure of the wine from oxygen (Baron et ah, 1997). Hence, fino wines mature in a markedly reductive environment. 

Botella, M. A., Perez-Rodriguez, L., Domecq, B., and Valpuesta, V. (1990). Amino acid content of Fino and Oloroso sherry wines. Am. ]. Enol. Vitic. 41,12-15. 

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. 

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

Sherry in english and german—Jerez in Spanish—Xeres in french is the best-known flor wine. In o/oro5o-type sherry, the aging process is essentially physicochemical and biological development is limited. The oloroso method will, however, be described in this section. Jura yellow wines are another well-known example of flor wines. 

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