3B Biologically Aged Wines 85
4th Criadera3rd CriaderaSolera4th Criadera3rd Criadera2nd Criadera1st Criadera &
SoleraFunction 1F
unction 2Fig. 3B.3Heterogeneity of wine samples in the biological aging system
individual cask in the fourthcriaderaexposed the effect of blending and substantial
metabolic activity in the yeasts, which is reflected in the differences observed
between the young wine and that in the fourthcriadera(Berlanga et al. 2004a).
There have been several attempts at distinguishing wine from different scales in
a biological aging system. Thus, P ́erez (1982) established a relationship between
aging time and the different scales for an average permanence time of four years
in a system consisting of four scales (three criaderas plus the solera). Moreno
et al. (2001) applied a single regression model to some winemaking variables with
a view to discriminating scales in a biological system, but chose the compounds to
be monitored on an individual basis.
Recently, Berlanga et al. (2004b), using discriminant analysis, established differ-
ences among wine samples from the samecriaderas y solerasystem.
Dispersion of wine samples was greaterat an early stage (fourth and third cri-
adera) by effect of the increased heterogeneity of the wine and the also increased
physiological activity of the yeasts (Fig. 3B.3). Dispersion decreased from one scale
to the next; also, the first criadera was indistinguishable from the solera. Because
dispersion decreases from one scale to the next, the biological aging system effi-
ciently converts heterogeneous winesfrom different vintages into homogeneous
wine in thesolera.
3B.2 Flor Film
3B.2.1 Microbiota in the Flor Film
Flor microbiota was first studied by Pasteur in 1875 (Charpentier et al. 2000), who
called itMycoderma vini, in Jura wines. Microbiological analyses of flor films
in Jerez and Montilla-Moriles wines have revealed a high variability in microbial