RT Journal Article SR Electronic T1 Identification of Some Acetals in an Extract of Submerged-Culture Flor Sherry JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 11 OP 19 DO 10.5344/ajev.1966.17.1.11 VO 17 IS 1 A1 William G. Galetto A1 A. Dinsmoor Webb A1 Richard E. Kepner YR 1966 UL http://www.ajevonline.org/content/17/1/11.abstract AB The essence extracted from ten gallons of submerged-culture flor sherry by means of methylene chloride was found to contain the following acetaldehyde acetals: ethylact.-amyl, ethylisoamyl, diact.-amyl, act.-amylisoamyl, diisoamyl, ethylphenethyl, act.-amylphenethyl, and isoamylphenethyl. Infrared spectra for these eight acetals are presented. The aromas of these acetals are intense and characteristic, suggesting that (if they be present in the wine) the simple acetal-to-aldehyde ratio as a criterion of sherry quality may need modification to reflect variations in acetal and carbonyl species as well as concentrations.