<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Criddle, W. J.</style></author><author><style face="normal" font="default" size="100%">Goswell, R. W.</style></author><author><style face="normal" font="default" size="100%">Williams, M. A.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">The Chemistry of Sherry Maturation. I. The Establishment and Operation of a Laboratory-Scale Sherry Solera</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1981</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1981-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">262-267</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1981.32.4.262</style></doi><volume><style face="normal" font="default" size="100%">32</style></volume><issue><style face="normal" font="default" size="100%">4</style></issue><abstract><style  face="normal" font="default" size="100%">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.</style></abstract></record></records></xml>