Abstract
Very little acetal is formed in 18% flor sherry, and almost none in 14% sherry. Sunlight does not increase acetal concentration appreciably. The flor sherry which had been fortified and barrelaged was superior in quality to that which hadn9t. Rates of acetaldehyde formation are superior from base wines of 3.20-3.50 pH. Oxygen pressure above atmospheric is required for adequate rates of acetaldehyde formation and yeast cell growths in flor fermentations. Acetoin formation parallels the acetaldehyde formation. No changes occur in 2,3-butanediols during flor fermentations.
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