Abstract
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.
- Copyright 1951 by the American Society of Enology
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