Abstract
The establishment and operation of a laboratory-scale sherry solera under strictly controlled conditions is described. Variations have been made in certain of the sherry-making parameters, and the effect on the quality of the products assessed. The sherry produced (both fino and oloroso styles) has been evaluated by standard sensory methods and shown to be comparable, in most cases, to commercially produced wine.
- Received December 1980.
- Revision received July 1981.
- Accepted July 1981.
- Published online January 1981
- Copyright 1981 by the American Society for Enology and Viticulture
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