Spanish sherries

The Spanish sherry type of film yeasts tolerate high alcohol concentrations (up to 16 percent) and cause compositional and taste changes which are considered to be serious defects in nearly all wines except Spanish-type flor sherries. The most obvious compositional changes in... 

Berg., H.W. Stabilization Studies in Spanish Sherry and on Factors Influencing... 

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.)... 

One of the California pioneers urging flor sherry production was Cruess (4). On his visits to Spain, Cruess was impressed with the range of types and qualities of Spanish sherries. He felt that the quality of California sherries... 

Our interest in flor was aroused in 1963 when we were selling baked sherry for 500 a gallon, wholesale in bond. The Spanish sherries were 5.00 a fifth retail. We felt that the fiftyfold difference in price was interesting, to say the least. 

Figure 9-1. Rates of absorption of ethanol from Heidenhain pouches of dogs stomachs plotted against the initial concentration of ethanol in the pouch. The constant k indicated by + is the rate of absorption divided by the mean concentration of ethanol in the pouch. Filled circles represent absorption from 100 mN HCI, and open circles represent absorption from phosphate buffer, pH 7.5. B indicates the concentration of ethanol in beer S indicates the concentration of ethanol in Spanish sherry and M indicates the concentration of ethanol in a martini made of four parts gin and one part dry vermouth stirred over ice for 60 seconds and then decanted, sampled, and disposed of. (From Davenport HW. Ethanol damage to the canine oxyntic glandular mucosa. Proc Soc Exp Biol Med 126 657-662, 1967.)...

Refermented with aerobic yeast light (white) flor (Fino) sherries, Spanish man2anilla types, California (etc) submerged culture dry sherry. See... 

The wine yeast, Saccharomyces fermentati, is able to form a film or veil on the surface of dry white wines of about 15-16% alcohol. This yeast produces agreeable smelling and tasting substances which dissolve in the wine and give it the aroma and flavor characteristic of Spanish fino sherries. To provide itself with energy for growth while in the film form on the surface of the wine, the yeast utilizes some of the oxygen from the atmosphere above the wine in the partially filled butt or barrel to oxidize some of the ethyl alcohol from the wine. The ethyl alcohol of the wine is not completely metabolized to carbon dioxide and water, however, but is oxidized to acetaldehyde—probably the principal compound in the complex mixture responsible for the aroma of this type of appetizer wine. 

Fatichenti, F., Farris, G. A., and Deiana, P. (1983a). Improved production of a Spanish-type sherry by using selected indigenous film-forming yeasts as starters. Am. ]. Enol. Vitic. 43, 216-220. 

Abstract Sherry wines are among the most distinctive Spanish wines, mainly... 

Muller, C., Kneper, R., and Webb, A. (1978). 1,3-Dioxanes and 1,3-dioxolanes as constituents of the acetal fraction of Spanish fino sherry. Am. J. Enol. Vitic. 29, 207-212. 

All sherries are improved by aging. The young baked sherries are strongly flavored and rough in taste. Oak chips are used commonly in competitive sherry types. The better wines are stored in fifty-gallon American oak barrels for several months to several years. American oak is favored because of the stronger aroma and drier taste of wines stored in it. The richness in flavor imparted by European oak apparently does not fit well into sherry flavors. It is interesting to note that American oak is favored also by Spanish winemakers. 

Webb, A. D., R. E. Kepner, and L. Maggiora Sherry Aroma. VI. Some Volatile Components of Flor Sherry of Spanish Origin — Neutral Substances. Amer. J. Enol. Viticult. 18, 190 (1967) Chem. Abstr. 68, 76915b (1968). 

Sherry in english and german—Jerez in Spanish—Xeres in french is the best-known flor wine. In o/oro5o-type sherry, the aging process is essentially physicochemical and biological development is limited. The oloroso method will, however, be described in this section. Jura yellow wines are another well-known example of flor wines. 

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