Comparison of Volatiles in a Palomino Wine and a Submerged Culture Flor Sherry

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Abstract
A Palomino base wine and a California submerged culture flor sherry were analyzed for volatile composition. Only two compounds, propyl and hexyl acetate, were present exclusively in the base wine. Thirty-six compounds identified in the sherry were not present prior to the secondary fermentation. They include 14 acetals, two acids, three alcohols, four carbonyls, four esters, one lactam, four lactones and four nitrogen containing compounds. Thirteen of these compounds were identified in sherry for the first time. It is probable that all these compounds contribute to the characteristic aroma associated with a submerged culture flor sherry.

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