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Sherry wines characterization

The production of sherry wines is mainly characterized by a long aging period (from 5 to 12 years, depending on the style) in oak casks, the use of a limited number of white grape varieties (cv. Palomino for dry sherry, and Pedro Ximenez and Muscat for sweet sherries) fermented under... [Pg.23]

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. [Pg.100]

See other pages where Sherry wines characterization is mentioned: [Pg.18]    [Pg.22]    [Pg.26]    [Pg.27]    [Pg.185]    [Pg.306]    [Pg.27]    [Pg.31]    [Pg.59]   
See also in sourсe #XX -- [ Pg.22 ]



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Sherry

Sherry wines

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