TY - JOUR T1 - Changes in the Volatile Acids During the Baking of Sherry Wine by the Tressler Baking Process JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 113 LP - 116 DO - 10.5344/ajev.1960.11.3.113 VL - 11 IS - 3 AU - Leonard R. Mattick AU - Willard B. Robinson Y1 - 1960/01/01 UR - http://www.ajevonline.org/content/11/3/113.abstract N2 - The volatile acids of sherry wine prepared by the Tressler Process were isolated and identified as propionic, acetic, formic, and lactic acids. The changes in concentration of these acids during the baking process were followed. ER -