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Aroma of sherry wines
Author(s) -
Webb A. Dinsmoor,
Noble Ann C.
Publication year - 1976
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260180707
Subject(s) - aroma , flavor , flor , food science , chemistry , aroma of wine , fermentation , ethanol fermentation , yeast , composition (language) , wine , organic chemistry , art , biochemistry , literature
Over 130 volatile components have been identified in aromas of film (F), submerged‐culture flor (S), and baked (B) sherries. The composition of these volatiles, which include more than 25 alcohols, five carbonyls, ten acetals, three amides, 35 esters, and five lactones, is influenced by the variety of grape used, the nature of the primary alcoholic fermentation, type of cooperage, aging and blending system, and filmphase yeast metabolism in (F) and (S) or reactions occurring during “baking” in (B). The influence of these factors on the aroma and several volatile formation mechanisms which contribute to the characteristic flavor of sherry, particularly during the film growth and during baking, are discussed.