Abstract
The different groups and/or classes among phenolic acids and aldehydes identified during the elaboration process of "fino" sherry wine have been studied. The study was carried out using different processes during the elaboration of the wine and we have attempted to establish whether the different treatments of the grape affect these groupings. The study was undertaken by means of cluster and multifactorial analysis on the data obtained by the quantitative determination of phenolic acids and aldehydes during vinification and in experiments carried out on the grape under different mechanical treatments. The analysis of phenolic acids and aldehydes was done with HPLC, using a C-18 mu-Bondapak and a stepwise composite gradient. The samples were previously extracted with ethylic ether.
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