sherry fino
Selected indexed studies
- Sherry wines. (Adv Food Nutr Res, 2011) [PMID:21867891]
- Aroma of Sherry Products: A Review. (Foods, 2021) [PMID:33916278]
- Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region. (Int J Food Microbiol, 2017) [PMID:28068590]
_Worker-drafted node — pending editorial review._
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Sources
- Sherry wines. (2011) pubmed
- Aroma of Sherry Products: A Review. (2021) pubmed
- Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region. (2017) pubmed
- Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach. (2021) pubmed
- Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System. (2022) pubmed
- Perception of the Attributes of Sherry Wine and Its Consumption in Young People in the South of Spain. (2020) pubmed
- Chromatography-olfactometry study of the aroma of fino sherry wines. (2010) pubmed
- Selection of an autochthonous Saccharomyces strain starter for alcoholic fermentation of Sherry base wines. (2013) pubmed
- FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks(®) Used in the Aging of Brandy De Jerez. (2023) pubmed
- Changes in the polyphenolic and volatile contents of "fino" sherry wine exposed to ultraviolet and visible radiation during storage. (2003) pubmed