TY - JOUR T1 - Wood vs. Concrete in Sherry Baking JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 207 LP - 212 DO - 10.5344/ajev.1951.2.1.207 VL - 2 IS - 1 AU - Herman Ehlers Y1 - 1951/01/01 UR - http://www.ajevonline.org/content/2/1/207.abstract N2 - 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. ER -