@article {Mattick113, author = {Leonard R. Mattick and Willard B. Robinson}, title = {Changes in the Volatile Acids During the Baking of Sherry Wine by the Tressler Baking Process}, volume = {11}, number = {3}, pages = {113--116}, year = {1960}, doi = {10.5344/ajev.1960.11.3.113}, publisher = {American Journal of Enology and Viticulture}, abstract = {The volatile acids of sherry wine prepared by the Tressler Process were isolated and identified as propionic, acetic, formic, and lactic acids. The changes in concentration of these acids during the baking process were followed.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/11/3/113}, eprint = {https://www.ajevonline.org/content/11/3/113.full.pdf}, journal = {American Journal of Enology and Viticulture} }