Sherry is a wine produced in the South-Western part of Spain, around the town of Jerez de la Frontera. By the 16th century, the sherry trade with England had become well establíshed, but it actually originated earlier.
Sherry is produced from the type of vine Palomino, with 15,5 to 19 Vol% alcohol content, which experienced an at least 3 years of maturing. Maturing takes place either via spontaneous formation of a peculiar yeast called flor which is allowed to grow on the surface for the type of the Finos thus preventing the liquid from reacting with the air. Fino is a dry, pale-coloured sherry. Alternatively, after additive of alcohol up to 17.5 Vol%, thus preventing the flor formation, and direct entrance of air the type of Olorosos, a rich brown sherry, results. Sherry is drunk preferentially as a aperitif wine.
The high content of free acetaldehyde in the sherry (90-500 mg/L) is striking as well as characteristic. Generally, acetaldehyde is one of the most important sensory carbonyl compounds in wine.