Solera

Otero A, Fernandez-Baeza J, Antinolo A, Carrillo-Hermosilla F, Tejeda J, Lara-Sanchez A, Lopez-Solera I (2001) J Organomet Chem 629 68... 

Otero, A. Fernandez-Baeza, J. Antinolo, A. Carillo-Hermosilla, F. Tejeda, J. Diez-Barra, E. Lara-Sanchez, A. Sanchez-Barba, L. Lopez-Solera, I. Organo-metallics 2001, 20, 2428-2430. 

Alonso-Moreno C, Garces A, Sanchez-Barba LF, Fajardo M, Femandez-Baeza J, Otero A, Lara-Sanchez A, Antinolo A, Broomfield L, Lopez-Solera MI, Rodriguez AM (2008) Organometallics 27 1310... 

Davidson MG, Lambert C, Lopez-Solera I, Raithby PR, Snaith R (1995) Inorg Chem 34 3765... 

AGE921 S. C. Ball, I. Cragg-Hine, M. G. Davidson, R. P. Davies, A. J. Edwards, I. Lopez-Solera, P. R. Raithby, and R. Snaith, Angew. 

The home winemaker is encouraged to keep an accurate cellar log of the movements of wines through his solera. This will not only permit calculation of the losses by evaporation but will permit accounting for the relatively large amount of wine on hand in case of inquiry by federal authorities. 

Film yeast wines do not benefit from bottle aging. Indeed, they are at their best when drunk from the last stage of the solera and deteriorate in flavor with time in bottles. 

Sherry wines are obtained from young wines, carefully selected soon after completing fermentation. These are typically fortified by adding vinous alcohol until they reach an alcohol content of 15-15.5°. They are subsequently transferred to oak barrels before being aged. In most sherries, wine aging occurs in the so-called solera and criaderas system under the flor film of yeast. Once alcoholic fermentation is finished, races of Saccharomyces cerevisiae that can grow on the surface of the wine switch from fermentative to oxidative (respiratory) metabolism. They spontaneously form a biofilm called flor on the wine surface. 

The amount of wine extracted from the solera is replaced with an identical volume of wine from the upper row. It is designated the first criadera. Likewise, the amount extracted from the first criadera is replaced with wine from the next row (the second criadera), and so forth (Fig. 2.1). Finally, the uppermost criadera, which contains the youngest wine, is replaced with sobretablas wine. The number of stages typically ranges from 4 to 6. Usually, the number is positively correlated with the quality of the final wine. 

The yeast colonies growing on the surface produce aldehydes, and the development of flor character accompanies the growth of yeast and production of aldehydes. The complex flavors of Spanish sherries are derived also from a fractional blending and aging procedure called a solera. This procedure is fascinating, but it is not at present pertinent to a discussion of California sherry production. (Only a few small California sherry producers use a solera system of aging.)... 

Garcia Ruano JL, Esteban A, Martin Castro AM, Rodriguez Ramos JH, Solera MI (1998) J Org Chem 63 3324... 

Carreno MC, Garda Ruano JL, Urbano A, Lopez-Solera MI (1997) J Org Chem 62 976... 

King III RE, Lelli N and Solera P, "Overview of Recent Developments in the UV Stabilization of Polyolefins , Paper presented at the Additives 2007 Conference, January 22-24, 2007, San Antonio TX. 

A. Otero, J. Fernandez-Baeza, A. Lara-Sanchez, A. Antinolo, J. Tejeda, E. Martinez-Caballero, I. Marquez-Segovia, I. Lopez-Solera, L. F. Sanchez-Barba and C. Alonso-Moreno, Inorg. Chem., 2008, 47, 4996-5005. 

Mntncnmarana VP, Stafford DW, Stanley TB, Jin DY, Solera J, Brenner B, Azerad R, and Wn SM (2000) Expression and characterization of the natnrally occnrring mntation L394R in hnman gamma-glntamyl carboxylase. Journal of Biological Chemistry 275, 32572-7. 

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