The Beer Brewer

This is the concluding part of the Maturation and Wine Characteristics. The work continues though!

A loss of the flor may occur in fino types not regularly replenished or of considerable age, which results in the production of richer amontillado type wines. Wines designated for this style are re-fortified to 17.5% alcohol by volume and aged in subsequent solera systems in the bodega for at least eight years, in butts filed to 95% capacity . Oxidation of the wine in the soleras occurs, transforming the pale wine into a dark gold color. Characteristic nutty flavors are also evident in the product, which are created by a combination of compound oxidation, esterification and concentration of fusel oils and other non volatile compounds due to the process of evaporation in the wooden butts. This wine displays a fino aroma, but a fuller body.

As previously mentioned, oloroso wines do not develop flor yeast, thus such types undergo a process of aging similar to amontillado types. Butts are filled to 95% of capacity and stored in warmer parts of the bodega, as temperature control is not needed to ensure flor formation. This warmth may aid extraction of phenolic compounds from the oak, which contribute to the oxidation of the wine. Oloroso solera systems contain less ciradera stages and blending is more limited, thus slightly more barrel to barrel variation may occur in these wines. Maturation is similar to the oxidative process described for the amontillado types above, with color and flavor forming via the oxidation of phenolic compounds in the wine and a concentration effect. Esters and volatile acid levels in the wine increase, due to the conversion of acetaldehyde to acetic acid, which may combine with ethanol to produce ethyl acetate. Wines emerge fairly dry, although sweetness and body is more evident in this style than in fino Sherry, as glycerol formed in initial fermentation is not utilized by the flor yeasts and is therefore present in concentrations between 7 – 9 g l. Oloroso wines contain 17- 18% alcohol by volume.

Raya style Sherry is a form of oloroso that is matured in direct sunlight, due to high phenol content of the wine. A very dark wine is formed from the oxidative reactions that subsequently occur. Raya are typically blended with oloroso wines before sale.

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