TY - JOUR T1 - Comparison of Volatiles in a Palomino Wine and a Submerged Culture Flor Sherry JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 151 LP - 155 DO - 10.5344/ajev.1984.35.3.151 VL - 35 IS - 3 AU - Maureen L. Brock AU - Richard E. Kepner AU - A. Dinsmoor Webb Y1 - 1984/01/01 UR - http://www.ajevonline.org/content/35/3/151.abstract N2 - A Palomino base wine and a California submerged culture flor sherry were analyzed for volatile composition. Only two compounds, propyl and hexyl acetate, were present exclusively in the base wine. Thirty-six compounds identified in the sherry were not present prior to the secondary fermentation. They include 14 acetals, two acids, three alcohols, four carbonyls, four esters, one lactam, four lactones and four nitrogen containing compounds. Thirteen of these compounds were identified in sherry for the first time. It is probable that all these compounds contribute to the characteristic aroma associated with a submerged culture flor sherry. ER -