A comparative evaluation of sherry yeasts during filmless sherrization
Sherry strains from the National Collection of Wine Microorganisms were used for obtaining sherry-type wine materials via filmless sherrization and evaluated on a comparative basis. Maintaining the wine materials on the lees for a period of more that six months led to the deterioration of their quality. A number of sherry strains to be used in sherry-type wine production via filmless sherrization were recommended.