Wood vs. Concrete in Sherry Baking

¹ East-Side Winery

The only significant change in the analyzable constituents was in the color. Transmission curves constructed from determination made over the range of 400 - 700 millimicron wave length showed the Sherry which was baked in wood to be considerably darker and to have more of a reddish tinge.

The taste resulte showed lack of agreement as to which was the best sherry. This is a point which it is hoped may be decided by subjecting the two sherries, after completion of finishing, to a large group of tasters.

The loss suffered in wine was substantially greater in the wood tank.