Impact on Sensory Typicity and Consumer Acceptance of the New Regulatory Alcohol Framework for Biologically Aged Sherry Wines: An Industrial-Scale Study

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Abstract
The reduction in alcohol content in Protected Designation of Origin (P.D.O.) ‘Jerez-Xérès-Sherry’ biologically aged wines represents a major regulatory and commercial milestone to align these historic products with modern global health trends. This study validates the feasibility of reducing the ethanol content from the traditional 15% v/v to 14% v/v through comprehensive industrial-scale monitoring under the traditional dynamic ‘Solera y Criaderas’ aging system the majority method in the region in two distinct wineries, followed by consumer preference testing and a 36-month bottle stability study. Industrial monitoring revealed that a 14% v/v ethanol environment promotes active flor yeast metabolic activity, as evidenced by sustained ethanol consumption and higher acetaldehyde accumulation, successfully maintaining active biological aging. Furthermore, volatile acidity remained consistently low, confirming the absence of significant microbiological alterations during the process. Hedonic consumer tests (N = 557) demonstrated that the 14% v/v wine is sensorially comparable to the 15% v/v control but significantly preferred, whereas a further reduction to 13% v/v reduced sensory balance and overall consumer acceptance. Over 36 months of bottle storage at 20 °C, the 14% v/v wine maintained high physical stability, preserving its characteristic pale gold color, clarity, and essential biological aging profile (including ’yeast’ and ‘nuts’ descriptors). Minor differences in browning (absorbance at 420 nm) emerged at 24 and 36 months (p = 0.0066) but did not impact overall quality. Crucially, the official tasting panel of the OECCA Foundation formally declared all 14% v/v samples as compliant with P.D.O. organoleptic specifications throughout the entire 3-year study. These findings demonstrate that reducing the alcoholic strength of Fino-style wines to 14% v/v is technically and commercially viable under traditional dynamic aging conditions, preserving enological heritage while satisfying modern consumer demands.
Funding Information
  • Junta de Andalucía (GOPG-CO-23-0007 INNOFINO)

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