Sherry wines: Manufacture, composition and analysis
Sherry wines are one of the most distinctive Spanish wines, mainly produced in the south (particularly Jerez and Montilla-Moriles), using traditional practices aimed at ensuring uniform quality and characteristics over time. This article focuses on the manufacturing process of sherry wines and provides an overview of the most important changes related to their chemical composition during biological aging, highlighting both the biochemical originality of this unique process and sherry wines’ great oenological significance.
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| Main Authors: | , |
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| Format: | capítulo de libro biblioteca |
| Published: |
Elsevier
2016
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| Subjects: | Polyphenols, Organic acids, Nitrogen compounds, Volatile compounds, Flor yeast, Biological aging, Sherry wines, Wine quality, Glycerol, |
| Online Access: | http://hdl.handle.net/10261/151841 |
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