PT - JOURNAL ARTICLE AU - W. J. Criddle AU - R. W. Goswell AU - M. A. Williams TI - The Chemistry of Sherry Maturation. I. The Establishment and Operation of a Laboratory-Scale Sherry Solera AID - 10.5344/ajev.1981.32.4.262 DP - 1981 Jan 01 TA - American Journal of Enology and Viticulture PG - 262--267 VI - 32 IP - 4 4099 - http://www.ajevonline.org/content/32/4/262.short 4100 - http://www.ajevonline.org/content/32/4/262.full SO - Am J Enol Vitic.1981 Jan 01; 32 AB - 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.