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Published in 2018 at "PLoS ONE"
DOI: 10.1371/journal.pone.0208330
Abstract: The aim of this study was to characterize the biochemical changes and microbiological processes involved in the sensory deviation of “sobretablas” wines during biological aging, which leads to the origin of special or rare “palo…
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Keywords:
deviation;
sensory deviation;
origin special;
palo cortado ... See more keywords
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Published in 2017 at "Fermentation"
DOI: 10.3390/fermentation3040058
Abstract: Yeasts involved in veil formation during biological ageing of Sherry wines are mainly Saccharomyces cerevisiae, and they have traditionally been divided into four races or varieties: beticus, cheresiensis, montuliensis and rouxii. Recent progress in molecular…
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Keywords:
reliable method;
veil forming;
identification;
sherry wines ... See more keywords
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Published in 2022 at "Foods"
DOI: 10.3390/foods11244062
Abstract: Oloroso and Palo Cortado are two types of sherry wines, produced in the Sherry Wine Region in Southern Spain, known as Marco de Jerez, where it is aged following the traditional Criaderas y Solera system.…
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Keywords:
palo;
criaderas solera;
oloroso palo;
sherry wines ... See more keywords
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Published in 2022 at "Molecules"
DOI: 10.3390/molecules27020365
Abstract: Fino and Amontillado are Sherry wines, produced in Marco de Jerez area (southern Spain), and aged in Criaderas y Solera system. Fino Sherry wine follows a biological aging process, under a veil of flor yeasts,…
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Keywords:
criaderas solera;
solera system;
fino;
sherry wines ... See more keywords