Sherry wines technology

Martin B., Etievant P. and Henry R.N. (1990) The chemistry of sotolon a key parameter for the study of a key component of flor sherry wines. Weurman 6th Flav. Res. Symp., Flavour Science and Technology, Geneva (Switzerland), 2-4.5.1990, Bessiere Y. Thomas A.F. Eds, John Wiley Sons, Chichester. 53-6. 

Ruiz, M.J., Zea, L., Moyano, L., Medina, M. (2010). Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine. European Food Research and Technology, Vol. 230, No. 3, (December, 2009), pp. (429-435), ISNN 1438-2377. 

The production of sherry types of wines has been a feature of the California wine industry for about 100 years. The chapter on their production emphasizes the new technology of submerged-yeast culture that has been developed to produce distinctive types of wine. Information on their composition during production is also included. 

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