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Title

Sherry wines: Manufacture, composition and analysis

AuthorsPozo-Bayón, Mª Ángeles CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID
KeywordsPolyphenols
Organic acids
Nitrogen compounds
Volatile compounds
Flor yeast
Biological aging
Sherry wines
Wine quality
Glycerol
Issue Date2016
PublisherElsevier
CitationEncyclopedia of Food and Health: 779-784 (2016)
AbstractSherry wines are one of the most distinctive Spanish wines, mainly produced in the south (particularly Jerez and Montilla-Moriles), using traditional practices aimed at ensuring uniform quality and characteristics over time. This article focuses on the manufacturing process of sherry wines and provides an overview of the most important changes related to their chemical composition during biological aging, highlighting both the biochemical originality of this unique process and sherry wines’ great oenological significance.
URIhttp://hdl.handle.net/10261/151841
DOI10.1016/B978-0-12-384947-2.00626-7
Identifiersdoi: 10.1016/B978-0-12-384947-2.00626-7
isbn: 978-0-12-384953-3
Appears in Collections:(CIAL) Libros y partes de libros

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