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Related Concept Videos

Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

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Published on: October 5, 2016

Sherry wines.

M Ángeles Pozo-Bayón1, M Victoria Moreno-Arribas

  • 1Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, 28049, Madrid, Spain.

Advances in Food and Nutrition Research
|August 27, 2011
PubMed
Summary

This review explores Sherry wine production in southern Spain, detailing how different aging processes—biological, oxidative, or combined—shape wine chemistry and sensory profiles. It covers traditional methods, flor microbiota, and emerging trends like organic grapes and accelerated aging.

Area of Science:

  • Enology and Viticulture
  • Microbiology
  • Food Chemistry

Background:

  • Sherry wines are unique Spanish wines produced using traditional methods in southern Spain.
  • Different winemaking techniques result in distinct Sherry types like Fino, Oloroso, and Amontillado.
  • Aging processes significantly impact the chemical composition and sensory characteristics of Sherry wines.

Purpose of the Study:

  • To review Sherry wine production technology.
  • To present recent findings on the microbiota of the flor film.
  • To discuss changes in chemical and sensory composition during aging and explore new technological trends.

Main Methods:

  • Review of existing scientific literature on Sherry winemaking.
  • Analysis of studies on flor microbiota and its role in biological aging.

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  • Examination of research on chemical and sensory changes during aging.

    • Main Results:

    • Biological aging (Fino) involves a yeast flor velum, oxidative aging (Oloroso) does not, and Amontillado combines both.
    • The microbiota of the flor film plays a crucial role in the unique characteristics of Fino-type Sherries.
    • Distinct aging pathways lead to significant differences in chemical profiles, aroma, and sensory attributes.

    Conclusions:

    • Understanding the interplay between winemaking, aging, and microbiota is key to Sherry quality.
    • Emerging trends like organic viticulture and accelerated aging may offer new avenues for Sherry production.
    • Further research into flor dynamics and technological innovations can enhance Sherry wine's distinctive qualities.