TY - JOUR T1 - Further Studies with Submerged Flor Sherry JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 128 LP - 131 DO - 10.5344/ajev.1972.23.3.128 VL - 23 IS - 3 AU - C. S. Ough AU - M. A. Amerine Y1 - 1972/01/01 UR - http://www.ajevonline.org/content/23/3/128.abstract N2 - Very little acetal is formed in 18% flor sherry, and almost none in 14% sherry. Sunlight does not increase acetal concentration appreciably. The flor sherry which had been fortified and barrelaged was superior in quality to that which hadn't. Rates of acetaldehyde formation are superior from base wines of 3.20-3.50 pH. Oxygen pressure above atmospheric is required for adequate rates of acetaldehyde formation and yeast cell growths in flor fermentations. Acetoin formation parallels the acetaldehyde formation. No changes occur in 2,3-butanediols during flor fermentations. ER -