Sherry baked-type

Many methods of heating wines for producing baked-type sherry have been used in California, such as storing the cooperage in the sun or in heated rooms, and steam or hot water coils in the tanks. External heaters of several types also are used, from plate heat exchangers and tube-in-tube heat exchangers to large external pressurized tanks heated to about 81° C. In the latter, the shermat is kept for only a short time. 

Webb et al. (14) reported on a comparison of aromas of flor sherry, baked sherry, and submerged-culture sherry. The same compounds were found in all three types, but baked sherry alone contained 2-furaldehyde. 

The autoracemization of dextrorotary tartrate in wines is quite slow and requires elevated temperatures for prolonged periods. It can be assumed that under U.S. wine production practices, sherry, because of its prolonged heating to develop the desired baked or nutty character and flavor, would be one of the few wine types which could undergo auto-... 

Production of Baked and Submerged Culture Sherry-Type Wines in California 1960-1980... 

High pH shermats (3.7 or higher) give smokey, rubbery, or generally unpleasant aromas on baking. High pH materials were responsible for much of the poor sherry-type wines produced in California in the early post-Repeal period. 

In California, sherry-type wines are produced by baking or by the use of submerged cultures of flor-type yeasts in the shermat. 

In making the drier sherry-type wines by baking, the shermats are baked with about the sugar content at which they will be marketed. Caramelization of sugar and resultant flavors are an important part of the baked, madeirized odor and flavor of the baked wines. 

All sherries are improved by aging. The young baked sherries are strongly flavored and rough in taste. Oak chips are used commonly in competitive sherry types. The better wines are stored in fifty-gallon American oak barrels for several months to several years. American oak is favored because of the stronger aroma and drier taste of wines stored in it. The richness in flavor imparted by European oak apparently does not fit well into sherry flavors. It is interesting to note that American oak is favored also by Spanish winemakers. 

Webb and Noble (12) reported on the aroma constituents of the four general types of sherry. Fino, oloroso, submerged culture, and baked sherries have significant differences in aroma constituents. Many constituents were identified, but much more research is needed to correlate volatile components with sensory perceptions. 

Heitz, J. ., Roessler, E. B., Amerine, M. A., and Baker, G. A. 1951. Certain factors influencing the composition of California-type sherry during baking. Food Research 16, 192-200. 

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