TY - JOUR T1 - The Chemistry of Sherry Maturation II. An Investigation of the Volatile Components Present in "Standard" Sherry Base Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 61 LP - 71 DO - 10.5344/ajev.1983.34.2.61 VL - 34 IS - 2 AU - W. J. Criddle AU - R. W. Goswell AU - M. A. Williams Y1 - 1983/01/01 UR - http://www.ajevonline.org/content/34/2/61.abstract N2 - 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. ER -