Aroma of Sherry Products: A Review

Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.

Perception of the Attributes of Sherry Wine and Its Consumption in Young People in the South of Spain

The wine with the designation of origin “Jerez-Xerez-Sherry” is one of the most produced in Spain and with a greater volume of exports abroad. This study analyzes the preferences of Sherry Wine and its different varieties, based on gender and knowledge and interest in the world of wine. Similarly, the influence of the attributes of Sherry Wine on its choice and consumption is investigated. For this purpose, 1502 participants (1407 wine consumers) were recruited; among the consumers, 58.5% are women, and 74.3% have little knowledge of wine (Mean age 22.6; SD = 3.07; range 18–30). Data collection was done through an online survey. The results reveal that among the types of wines from Sherry, the Fino and the Manzanilla are the most chosen. The young people who have the highest consumption of wine are those who have the most prior knowledge of wine. Also, these young people attribute their choice of wine to intrinsic factors, and even women and connoisseurs are more important in this type of dimension. But the importance of the attributes differs according to the types of wines (Fino/Cream—flavor, Palo Cortado/Pedro Ximénez—color, Amontillado/Manzanilla—price and Oloroso—prizes). These findings will allow establishing measures for their promotion, as well as for the design and specific sales strategies for each type of wine.

Pedro Ximenez sun-dried grape must: a dietary supplement for a healthy longevity

Sun-dried Pedro Ximénez white grapes must (PXM) is a potent antioxidant that regularizes apoptosis, proliferation, and regeneration of the structure and the function of aged mice liver. PXM consumption contributes to a healthy aging process.

Paz religiosa, libertad religiosa: la apuesta por el pacifismo de Pedro Ximénez en el Dialogus de pace (1579)

Pedro Ximénez (Petrus Ximenius, 1524-1595) es un personaje muy poco conocido actualmente, a pesar del gran prestigio del que gozó en vida. La reciente identificación del anónimo Dialogus de pace como obra suya permite estudiar su avanzada postura ante el habitual uso de la coerción para imponer la unidad religiosa, en concreto en el marco de la conferencia de paz de 1579 en Colonia. En esta obra, marcadamente pacifista, incide en los conceptos de amnistía, consenso y restitución, con un desarrollo que puede ponerse en parangón con las aportaciones de otros españoles sobre el mismo asunto, como las de Fadrique Furio Ceriol.