Sherries

Refermented with aerobic yeast light (white) flor (Fino) sherries, Spanish man2anilla types, California (etc) submerged culture dry sherry. See... 

Ramifications of production of wine and related products are depicted in Eigure 1 (23). Certain operations are required, unique, and irreversible in order to produce certain types of wine, eg, oxidation for sherries. Other operations such as clarification and tartrate stabilization are similar for all wines. 

Maturation is conducted in closed, full containers to prevent oxidation and aerobic growth of microorganisms. Etee air contact with low alcohol wine soon leads to vinegar. Except for those sherry types already mentioned, wines ate exposed to air minimally and temporarily. During transfers incident to bulk storage and processing, some air exposure is almost inevitable, mote in total the longer the wine is held. In the cases of white and pink table wines, it is ordinarily as neat zero as possible, and stainless steel or other impermeable containers, inert gas headspace, etc ate employed. Red wines withstand and even benefit from small but repeated exposures to air. 

Direct l eaching of Concentrates. Sherri tt Gordon Mines, Ltd., has adapted the process first used on nickel sulfide ores to zinc sulfide oxidation with air in aqueous slurry under pressure (42,43). The concentrates are leached direcdy with return acid from the cells and the sulfide is converted to free sulfur ... 

Urokinase (from human urine) [9039-53-6] Mr 53,000, [EC 3.4.21.31]. Crystn of this enzyme is induced at pH 5.0 to 5.3 (4") by careful addition of NaCl with gentle stirring until the soln becomes turbid (silky sheen). The NaCl concentration is increased gradually (over several days) until 98% of saturation is achieved whereby the urokinase crystallises as colourless thin brittle plates. It can be similarly recrystd to maximum specific activity [104K CTA units/mg of protein (Sherry et al. J Lab Clin Med 64 145 1964)]. [Lesuk et al. Science 147 880 1965 NMR Bogusky et al. Biochemistry 28 6728 1989.] It is a plasminogen activator [Gold et al. Biochem J 262 1989 ]. 

D. Haring, T. Konig, B. Withopf, M. Herderich and P. Schi eier, Enantiodifferentiation of a-ketols in sherry by one- and two-dimensional HRGC tecliniques , J. High Resolut. Chromatogr. 20 351-354 (1997). 

Sotolon (4,5-dimethyl-3-hydroxy-2(5H)-furanone) and solerone (4-acetyl- y-butirrolactone) were claimed to be responsible for some aroma characteristic of flor sherries wines. These compounds are present only as traces, and are chemically unstable. A system of two gas chromatographs coupled with a four-port switching valve was used to quantitate these components without previous fractionation. The first chromatograph was equipped with an on-column injector, in order to avoid thermal degradation of sotolon in the heated injector, a DB-5 column and an FID. The second chromatograph was equipped with an on-column injector, a DB-1701 column and an FID. The method allowed quantification of solerone and sotolon at concentrations as low as a few ppb (29). 

X-Einheit, /. X-ray unit (of wave length). Xeres, Xereswein, m. sherry, z-geschnitten, a. x-cut. -mal, adv. x times. X-Stoss, m. double V joint. 

The Sir Francis Drake, served at Hearth, a restaurant on East 12th Street, is a shot of sherry, topped off with Clamato juice. It s delicious. 

The Sir Francis Drake, which is seasoned with celery salt, black pepper, Tabasco and freshly grated horseradish, tastes like a sherry and a tapa together in a glass. Mr. Mraz said he typically spent more time explaining the name than making the drink. 

Sir Francis. Part of the booty was sixteen thousand barrels of sherry, which is one of the reasons sherry became such a popular thing in England. ... 

Mix the Clamato juice with the spices and seasonings. Pour the sherry into an 8-ounce glass filled with ice. Top off with the spiced Clamato juice and garnish with the lemon wedge. 

I requested a Tuxedo because requests are at the heart of a good bar. The Tuxedo is a gin martini—like cocktail spiced with anise, which was popular in the nineteenth century and reappeared during Prohibition in a variation that called for sherry instead of anise liqueur. It is sometimes called a turf cocktail and is similar in ingredients to an income tax. 

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