RT Journal Article
SR Electronic
T1 Further Studies with Submerged Flor Sherry
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 128
OP 131
DO 10.5344/ajev.1972.23.3.128
VO 23
IS 3
A1 C. S. Ough
A1 M. A. Amerine
YR 1972
UL http://www.ajevonline.org/content/23/3/128.abstract
AB Very little acetal is formed in 18% flor sherry, and almost none in 14% sherry. Sunlight does not increase acetal concentration appreciably. The flor sherry which had been fortified and barrelaged was superior in quality to that which hadn't. Rates of acetaldehyde formation are superior from base wines of 3.20-3.50 pH. Oxygen pressure above atmospheric is required for adequate rates of acetaldehyde formation and yeast cell growths in flor fermentations. Acetoin formation parallels the acetaldehyde formation. No changes occur in 2,3-butanediols during flor fermentations.