TY  - GEN 
AU  - Rendón, A.B
AU  - Malfeito-Ferreira, M.
AU  - Lasanta Melero, Cristina
AU  - Morata, A.
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2026
SN  - 2494-1271
UR  - http://hdl.handle.net/10498/40482
AB  - This research focuses on the analytical and sensory characterisation of Palo Cortado Sherry wines, using Amontillado and Oloroso as reference styles across the spectrum of biological to oxidative ageing in the Jerez region. Sensory evaluation and...
LA  - eng
PB  - International Viticulture and Enology Society
KW  - Amontillado
KW  - biological ageing
KW  - chemical characterisation
KW  - Oloroso
KW  - oxidative ageing
KW  - Palo Cortado
KW  - sensory analysis
TI  - Analytical and sensory characterisation of Palo Cortado in comparison with Amontillado and Oloroso Sherry wines
DO  - 10.20870/OENO-ONE.2026.60.2.9941
ER  -