PT - JOURNAL ARTICLE AU - J. Diez AU - R. Cela AU - J. A. Perez-Bustamante TI - Development of Some Sherry Brandy Aroma Components Along the Solera System AID - 10.5344/ajev.1985.36.1.86 DP - 1985 Jan 01 TA - American Journal of Enology and Viticulture PG - 86--94 VI - 36 IP - 1 4099 - http://www.ajevonline.org/content/36/1/86.short 4100 - http://www.ajevonline.org/content/36/1/86.full SO - Am J Enol Vitic.1985 Jan 01; 36 AB - The development of aroma components in brandy of the Sherry District was investigated in connection with the six-stage solera system used in the Jerez area. Samples were extracted with ether:pentane (2:1) and vacuum preconcentrated for analysis by gas chromatography (GC) using fused-silica capillary columns with Carbowax 20M and OV 101 coated walls, and for analysis by computerized GC-Mass Spectrometry. Approximately 20 components varied in concentration during the aging process and were classed into three main groups according to their origins by means of cluster analysis.