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Saturday, January 9, 2010

PRODUCTION FO SHERRY

PRODUCTION OF SHERRY:
1.Pressing
2.Acidification
3.Settling (debourbage)
4.Fermentation
5.Classification (Fino/olorosso)
6.Fortification (fino-15% / olorosso-18%)
7.Aging Finos: Biological Aging
Olorosso: Physio-chemical Aging
Solera
9.Working on the scales
10.Blending
11.Finishing: addition of sweetener
at
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