RT Journal Article
SR Electronic
T1 Development of Some Sherry Brandy Aroma Components Along the Solera System
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 86
OP 94
DO 10.5344/ajev.1985.36.1.86
VO 36
IS 1
A1 J. Diez
A1 R. Cela
A1 J. A. Perez-Bustamante
YR 1985
UL http://www.ajevonline.org/content/36/1/86.abstract
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.