Other Commercial Styles
Cream and pale cream (11.5 – 14% reducing sugars), dry (< 4.5% reducing sugars)and medium type sherries (4.5 – 11.5%) are primarily sweetened oloroso wines containing small percentages of amontillado, with fino added to lighten the style. Sweetness is achieved in these oloroso wines via the addition of specific sweetening wines, which are fortified to 17 - 18% alcohol by volume at the beginning of fermentation, thus preserving the majority of the must sugars.
Spoilage
Spoilage is primarily via the action of heterofermentative lactic acid bacteria, particularly during flor maturation, although maintenance of hygienic practices minimizes this risk.
Stabilization and Bottling
Sherry wines are fined and cold stabilized for a couple of weeks at temperatures of – 9°C, to remove any precipitate and are filtered through a 1.2µm membrane prior to bottling, thus ensuring microbial stability.
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