TY - JOUR T1 - The Chemistry of Sherry Maturation. I. The Establishment and Operation of a Laboratory-Scale Sherry Solera JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 262 LP - 267 DO - 10.5344/ajev.1981.32.4.262 VL - 32 IS - 4 AU - W. J. Criddle AU - R. W. Goswell AU - M. A. Williams Y1 - 1981/01/01 UR - http://www.ajevonline.org/content/32/4/262.abstract N2 - The establishment and operation of a laboratory-scale sherry solera under strictly controlled conditions is described. Variations have been made in certain of the sherry-making parameters, and the effect on the quality of the products assessed. The sherry produced (both fino and oloroso styles) has been evaluated by standard sensory methods and shown to be comparable, in most cases, to commercially produced wine. ER -