Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a <i>Criaderas y Solera</i> System.

Acidic Parameters The ANOVA results do not reveal a clear trend in the wines’ pH values; significant differences were found between the total acidity corresponding to the different aging scales, as well as between their volatile acidity levels ( Table 2 ).

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Alcoholic Strength The alcoholic content of the PXSWs studied ( Table 2 ) revealed a decreasing trend over their aging, where significant differences (ANOVA) were found corresponding to the different aging scales, since the high concentration of sugars in this wine prevents the staves that form the casks from tightly binding together and preventing ethanol losses via evaporation.

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Thus, an increasing trend associated with aging time was observed (reaching 51.37 mg/L ethyl lactate and 11.17 mg/L diethyl succinate in the Solera). 3.4.

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