Sherry type wines

Suarez, J. A., Callejo, M. J., and Colomo, B. (1994). Lactic add production in Sherry-type wines from the Rueda Appellation of Origin Region. Bull. OIV 755-756,15-24. 

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. 

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

Machine picking is the preferred method of harvesting, but the vineyard and the variety must be suited to the requirements of the machines so that the machines will harvest efficiently. Machine-harvesting costs are less than hand picking, but machine harvesting is less efficient in some varieties. There are some varieties that cannot be picked by machine. There is no consistent difference in wine quality between the two harvesting methods, at least as far as sherry-type wines are concerned. 

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. 

The flor process for sherry-type wines long has been of interest to California winemakers because of the unique wines that it produces in Spain and other wine areas of the world. 

Baron, R., Mayen, M., Merida, J., Medina, M. (1997) Changes in phenolic compounds and browning during biological aging of sherry-type wine. J. Agric. Food Chem., 45, 1682-1685. 

Guijo, S., Mauricio, J.C., Salmon, J.M., Ortega, J.M. (1997). Determination of the relative ploidy in different Saccharomyces cerevisiae strains used for fermentation and flor film ageing of dry sherry-type wines. Yeast, 13,101-117. 

Merida, J., Lopez-Toledano, A., Marquez, T., Millan, C., Ortega, J.M., Medina, M. (2005). Retention of browning compounds by yeasts involved in the winemaking of sherry type wines. Biotechnol. Lett., 27, 1565-1570. 

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

Table 1. Odour descriptions, odorant series and threshold of the aroma compounds in sherry-type wines.

Fig. 3. Odour activity values (OAVs) of the odorant series (OSs) in sherry-type wines during their biological ageing.

An important y-lactone in wines is 5-oxohexano-4-lactone known as solerone, which recalls the smell of wine. It occurs as a mixture of (R)- (8-108) and (S)-enantiomers. The reduced form of solerone with a fruity odour, 4,5-dihydroxyhexano-4-lactone, is known under the trivial name of solerole or sherry lactone as it occurs in sherry-type wines, as a mixture of (4R,5R)- (8-109) and (4S,5S)-diastereoisomers. The almost racemic composition of solerone and solerole is attributed to racemisation during wine storage. An important lactone related to phthaUdes is 3fl,4,5,7fl-tetrahydro-3,6-dimethyl-3f/-benzofuran-2-one, also... 

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