RT journal article
T1 Aroma of Sherry Products: A Review
A1 Durán Guerrero, Enrique
A1 Castro Mejías, Remedios
A1 Castro Mejías, Castro Mejías
A1 Rodríguez Dodero, María del Carmen
A1 Schwarz Rodriguez, Mónica
A1 Guillén Sánchez, Dominico Antonio
A2 BiomedicinaBiotecnología y Salud Pública
A2 Química Analítica
K1 Sherry
K1 wine
K1 vinegar
K1 brandy
K1 aroma
AB Jerez (Sherry) is a well-known wine-producing region located in southern Spain, whereworld-renowned oenological products such as wines, vinegars, and brandies are produced. Thereare several factors that provide characteristic physical, chemical, and sensory properties to theoenological products obtained in this Sherry region: the climate in the area with hot summers, mildwinters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel,and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and agingtechniques such as a dynamic system of biological or oxidative aging. These special organolepticcharacteristics are responsible for, among others, the aromatic profile of the wines, vinegars andbrandies from the area, which explains why this is a subject that has been extensively researchedover the years. This bibliographic review aims to compile the different scientific contributions thathave been found to date, in relation with the aroma of the oenological products from the Sherry area(dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analyticalmethodologies used and on the main analytes of interest.
PB MDPI
SN 2304-8158
YR 2021
FD 2021-04
LK http://hdl.handle.net/10498/25008
UL http://hdl.handle.net/10498/25008
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026