RT Journal Article SR Electronic 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. FD American Society for Enology and Viticulture SP 113 OP 116 DO 10.5344/ajev.1960.11.3.113 VO 11 IS 3 A1 Leonard R. Mattick A1 Willard B. Robinson YR 1960 UL http://www.ajevonline.org/content/11/3/113.abstract AB 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.