%0 Journal Article %A J. Diez %A R. Cela %A J. A. Perez-Bustamante %T Development of Some Sherry Brandy Aroma Components Along the Solera System %D 1985 %R 10.5344/ajev.1985.36.1.86 %J American Journal of Enology and Viticulture %P 86-94 %V 36 %N 1 %X The development of aroma components in brandy of the Sherry District was investigated in connection with the six-stage solera system used in the Jerez area. Samples were extracted with ether:pentane (2:1) and vacuum preconcentrated for analysis by gas chromatography (GC) using fused-silica capillary columns with Carbowax 20M and OV 101 coated walls, and for analysis by computerized GC-Mass Spectrometry. Approximately 20 components varied in concentration during the aging process and were classed into three main groups according to their origins by means of cluster analysis. %U https://www.ajevonline.org/content/ajev/36/1/86.full.pdf