TY - JOUR T1 - Development of Some Sherry Brandy Aroma Components Along the Solera System JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 86 LP - 94 DO - 10.5344/ajev.1985.36.1.86 VL - 36 IS - 1 AU - J. Diez AU - R. Cela AU - J. A. Perez-Bustamante Y1 - 1985/01/01 UR - http://www.ajevonline.org/content/36/1/86.abstract N2 - 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. ER -