PT  - JOURNAL ARTICLE
AU  - Webb, A. Dinsmoor
AU  - Kepner, Richard E.
AU  - Galetto, W. G.
TI  - Comparison of the Aromas of Flor Sherry, Baked Sherry, and Submerged-Culture Sherry
AID  - 10.5344/ajev.1964.15.1.1
DP  - 1964 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 1--10
VI  - 15
IP  - 1
4099  - http://www.ajevonline.org/content/15/1/1.short
4100  - http://www.ajevonline.org/content/15/1/1.full
SO  - Am J Enol Vitic.1964 Jan 01; 15
AB  - The aroma components in the $$Word$$ chloride extracts of the three California sherry types are identified and compared semi-quantitatively. In general, the same aroma substances are found present in each of the sherry types: baked sherry, flor sherry, and submerged culture sherry. The baked sherry alone contained 2-furaldehyde. Each sherry contained significantly large quantities of ethyl acid succinate. A number of aroma components remain unidentified. It is not possible to determine yet whether the easily distinguishable differences among the sherry types result from the presence of aroma substances unique to each type or to differences in the proportions of aroma substances common to all.