• Acetic Acid
  • Acetaldehyde production is also associated with the presence of surface film forming yeasts and bacteria, such as acetic acid bacteria, which form the compound by the decarboxylation of pyruvate. (wikipedia.org)
  • As acetaldehyde is also an intermediate in the bacterial formation of acetic acid and under low-oxygen conditions and/or alcohol levels greater than 10% v/v, acetaldehyde tends to accumulate instead of being oxidised to acetic acid. (awri.com.au)
  • Fino Sherries
  • Dry and very light in color, Fino Sherries are typically made from the juice that runs out of the grapes as they are crushed under their own weight. (starchefs.com)
  • These races have been shown to be genetically similar to each other in that they are all contain genes that make them resistant to both alcohol and to the compound responsible for the distinctly green apple and nutty character of Fino sherries called acetaldehyde. (aromadictionary.com)
  • Clearly, together with differences in the base wine, the changes in the type and effectiveness of the flor account go a long way to account for the subtle differences found between different fino sherries. (aromadictionary.com)
  • oxidative
  • The primary difference between Sherry styles is biological aging, or aging under a layer of yeast, versus oxidative aging, or extended barrel aging," says Derek Brown, owner of D.C.'s The Passenger , Columbia Room , and the new Sherry-centric Mockingbird Hill . (starchefs.com)
  • Jerez
  • The name "Sherry" is an anglicization of "Jerez," which itself comes from the Arab name "Sherish" given to the area during the 711 A.D. invasion of the north Africans into southern Spain. (starchefs.com)
  • The flor favors cooler climates and higher humidity, so the sherries produced in the coastal Sanlúcar de Barrameda and El Puerto de Santa María have a thicker cap of flor than those produced inland in Jerez. (wikipedia.org)
  • production
  • The aldehydes are the key ingredient necessary for the production of the delightful green almond, granny smith and nougat characters that characterise great fino sherry. (aromadictionary.com)
  • present
  • Flavanol-anthocyanin adducts are formed during wine ageing through reactions between anthocyanins and tannins present in grape, with yeast metabolites such as acetaldehyde. (wikipedia.org)
  • thus
  • Apparently, by the way, if a wine smells like sherry (and thus not like "wine"), it is probably due to an overabundance of acetaldehyde, and means the wine has "gone bad. (blogspot.com)
  • often
  • Competitively priced American sherries are often produced by the heating the wine in the presence of air at 120 to 140 degrees for 30 to as many as 120 days. (sweetandfortifiedwine.org)
  • sweet
  • Yet in the U.S., most of the sherry that is consumed is sweet rather than dry, and fino lovers occupy the tiniest of niches. (blogspot.com)
  • color
  • Finishing American sherry may involve some blending to adjust sweetness, color and complexity in order to achieve the vintner's unique stylist objective. (sweetandfortifiedwine.org)