PT  - JOURNAL ARTICLE
AU  - W. J. Criddle
AU  - R. W. Goswell
AU  - M. A. Williams
TI  - The Chemistry of Sherry Maturation II. An Investigation of the Volatile Components Present in "Standard" Sherry Base Wine
AID  - 10.5344/ajev.1983.34.2.61
DP  - 1983 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 61--71
VI  - 34
IP  - 2
4099  - http://www.ajevonline.org/content/34/2/61.short
4100  - http://www.ajevonline.org/content/34/2/61.full
SO  - Am J Enol Vitic.1983 Jan 01; 34
AB  - The isolation and characterization of volatile (in gas chromatographic terms) compounds formed in "standard" sherries is described, some being noted in sherry for the first time. Methods used for this purpose include solvent extraction, chemical fractionation, gas chromatography and gas chromatography-mass spectroscopy. Some sensory evaluation of the various compounds separated has also been attempted.