the library

Fino sherry

Spirits & brews· spirit

What it is

Fino sherry is a pale sherry from Jerez, Spain, aged under a layer of flor yeast that protects it from oxidation.

What it tastes like

On the nose: whiskey, buttery. Among its measured molecules: methionol, sotolon, 1,1-diethoxyethane, ethyl lactate, 4-ethylguaiacol.

Every one of its 15 compounds carries a paper the library can cite.

• acetaldehydearomaaldehydereads as pungent, fruity (PubChem)Measured in 18 of 341 ingredients.cite

  perceived at all five aging stages (0 to 6 years); odour descriptor 'Pungent, fruity' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1 (Retention time, odor descriptors, and odorant series of the compounds detected by the sniffers), odorant zone OZ1, Rt 8.5, row 'Acetaldehyde')
• acetoinaromaketonereads as buttery (PubChem)Measured in 18 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Butter, cheese' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ1, Rt 27.9, row 'Acetoin')
• 2,3-butanedionearomaketoneMeasured in 15 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Butter, cookie' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ1, Rt 10.9, row '2,3-Butanedione')
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 42 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Rose' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ3, Rt 99.4, row 'Phenethyl alcohol')
• isobutanolaromaalcoholreads as sweet, musty (PubChem)Measured in 24 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Alcohol, nail polish' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ1, Rt 13.2, row 'Isobutanol')
• ethyl lactatearomaalcoholreads as buttery (PubChem)Measured in 9 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Cookie, fruity' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ1, Rt 34.5, row 'Ethyl lactate')
• 1,1-diethoxyethanearomaetherreads as whiskey taste (PubChem)Measured in 8 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Green apple' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ1, Rt 9.6, row '1,1-Diethoxyethane')
• ethyl octanoatearomaesterMeasured in 24 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Fruity' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ1, Rt 41.0, row 'Ethyl octanoate')
• ethyl acetatearomaesterreads as fragrant (PubChem)Measured in 43 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Varnish, strawberry' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ1, Rt 9.4, row 'Ethyl acetate')
• methionolaromasulfur compoundMeasured in 1 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Cut hay' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ3, Rt 78.0, row 'Methionol')
• isoamyl alcoholaromaalcoholMeasured in 46 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Vinous, solvent' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ1, Rt 19.9, row 'Isoamyl alcohols')
• ethyl hexanoatearomaesterMeasured in 36 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Fruity, almond' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ1, Rt 21.5, row 'Ethyl hexanoate')
• 4-ethylguaiacolaromaphenolMeasured in 11 of 341 ingredients.cite

  perceived at all five aging stages; odour descriptor 'Toasted, clove' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ3, Rt 108.4, row '4-Ethylguaiacol')
• sotolonaromalactoneMeasured in 1 of 341 ingredients.cite

  NOT perceived in the two youngest wines; first perceived at 2.5 years of biological aging and at every stage thereafter; odour descriptor 'Curry, tobacco' — Zea et al. 2010, International Journal of Analytical Chemistry (Table 1, OZ3, Rt 131.0, row 'Sotolon')