RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 262
OP 267
DO 10.5344/ajev.1981.32.4.262
VO 32
IS 4
A1 W. J. Criddle
A1 R. W. Goswell
A1 M. A. Williams
YR 1981
UL http://www.ajevonline.org/content/32/4/262.abstract
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.