Sherry wines biological aging

Fabios, M. et ak. Phenolic compounds and browning in sherry wines subjected to oxidative and biological aging, J. Agric. Food Chem., 48, 2155, 2000. 

FIGURE 2.1 Scheme of the main steps of the biological aging of sherry wines. 

IV. CHANGES IN THE CHEMICAL COMPOSITION OF SHERRY WINES DURING THE BIOLOGICAL AND OXIDATIVE AGING... 

Some of the most important chemical changes that occur during the biological and /or oxidative aging of sherry wines are reviewed below. 

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

Berlanga, M. T., Peinado, R., Millan, C., Mauricio, J. C., and Ortega, J. M. (2004). Influence of blending on the content of different compounds in the biological aging of sherry dry wines. ]. Agric. Food Chem. 52, 2577-2581. 

Esteve-Zarzoso, B., Peris-Toran, M. J., Garcia-Maiquez, E., Uruburu, F., and Querol, A. (2001). Yeast population dynamics during the fermentation and biological aging of Sherry wines. Appl. Environ. Microbiol. 67, 2056-2061. 

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. 

Moreno, J. A., Zea, L., Moyano, L., and Medina, M. (2005). Aroma compounds as markers of the changes in sherry wines subjected to biological aging. Food Control 16, 333-338. 

Munoz, D., Peinado, R., Medina, M., and Moreno, J. (2007). Biological aging of Sherry wines under periodic and controlled microaerations with Saccharomyces cerevisiae var. capensis Effect on odorant series. Food Chem. 100, 1188-1195. 

Peinado, R. A., Mauricio, J. C., and Moreno, J. J. (2006a). Aromatic series in Sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis. Food Chem. 94, 232-239. 

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. 

As noted earlier, biological aging is necessarily a slow process as it involves storing wine in vast cellars over long periods of time and performing many operations, such as several rocios per year to ensure homogeneity and quality of the wine, and control analyses. This substantially raises the production costs of sherry wines. 

Aranda, A., Querol, A., del Olmo, M. (2002). Correlation between acetaldehyde and ethanol resistance and expression of HSP genes in yeast strains isolated during the biological aging of sherry wines. Arch. Microbiol., 177, 304-312. 

Ibeas, J.I., Lozano, I., Perdigones, F, Jimenez, J. (1997). Dynamics of flor yeast populations during the biological aging of sherry wines. Am. J. Enol. Vitic., 48, 75-79. 

Mesa, J.J., Infante, J.J., Rebordinos, L., Cantoral, J.M. (1999). Characterization of yeasts involved in the biological ageing of sherry wines. Lebensm. Wiss. Technol., 32, 114—120. 

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