Correction: Avdanina, D.; Zghun A. Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts. Fermentation 2022, 8, 381

The authors wish to make the following corrections to this paper [1].

In the Sections 1. Introduction and 2. Worldwide Production of Sherry and Sherry-like Wines, 3.2. Production of Oloroso Sherry Wines, 4. Chemical Compounds Characteristic to Sherry Wines, 5.1. Genetic Markers of Flor Yeast, 5.2. Oenological Markers of Flor Yeast, 6. Stress Resistance and Adhesive Characteristics for Screening S. cerevisiae Strains as well as in Table 1, there are some technical errors in regard to the references which occurred through our fault during the technically incorrect docking of the Mendeley reference manager software.

Also, in Section 5. Genetic and Oenological Markers for Screening Flor Strains of S. cerevisiae, 6. Stress Resistance and Adhesive Characteristics for Screening S. cerevisiae Strains, 7. Iron Uptake Markers for Screening S. cerevisiae Strains, and 8. Combined Approach for Screening S. cerevisiae Strains, Promising for Sherry Production, the genus and the species of S. cerevisiae should be written in italics.

Also, in Section entitled References it’s important to insert the reference [18].

The correct version is as follows.

In the 1. Introduction Section, the references should be: “The ability of sherry yeast to work under conditions of high alcohol content is their adaptive mechanism, which affects the oenological characteristics [16,17]”.

In the 2. Worldwide Production of Sherry and Sherry-like Wines Section, the references should be as follows: in addition to Spain, Denominación de Origen (DO) sherry wines have been registered in the European Union in Italy (Sardinia), France (Jura), and Hungary (Tokay Hegyalja) under the brands Vernaccia di Oristano [18], Vin Jaune [19], and Szamorodni [20], respectively (Figure 1, Table 1). To make these, winemakers use local white grape varieties Vernaccia and Savagnin in Italy and France, as well as Furmint, Harslevelű, and Sárga Muskotály varieties in Hungary. DO sherry wines are produced according to the classical flor technology with biofilm formation [21].

A number of other countries use flor technology as well as submerged fermentation and sherry wine aging technology for sherry-like wine (SLW) production (Figure 1, Table 1). Australia, Southern Africa, and Cyprus produce SLWs of different kinds, both in barrels and using New World winemaking techniques [23]. In the USA (California), a huge range of SLWs are produced, from dry to liqueurs and sweet, both by the film-forming method with flor yeasts and by the “backing” method in steel tanks with a special temperature regime, without yeast [8,23]. Popular in the UK, the SLW Harveys is made from imported must from traditional Spanish grape varieties [24]. A variety of SLWs with the common name Ialoveni are produced in Moldova, using the grape varieties Muscat de Ialoveni, Aligote, Traminer, White Pinot, and Rkatsiteli [32,34–36]. In Ukraine, in the Odessa region, SLW is produced under the name Shabo using the Muscat Ottonel grape variety [23,31]. A lot of SLWs are produced in Yalta, such as Xeres Oreanda (from grape varieties Aligote, Albillo, Kokur) [28], Xeres Massandra (from grape varieties Sersial, Verdelho, Albillo) [29], and Xeres Magarach Massandra (from grape varieties Aligote, Sauvignon, Rkatsiteli) [31]. In Russia, SLW is produced in Krasnodar Krai (under the name Xeres Tamanskii from the Sauvignon Blanc grape variety) [25], in Rostov-on-Don (under the name Xeres Krepki Donskoi from the Aligote, Plavai, and Riesling grape varieties) [26], and in the Republic of Dadestan (under the name Xeres Dagestanskii from grape varieties Rkatsiteli, Narma, Gulyabi, Khatmi, and Ag-izym) [27]. In Armenia, strong white vintage SLW is produced in the regions of Ashtarak, Shaumyan, and Echmiadzin from the local grape varieties Voskeat and Chilar [33].

Also, ”Tokay Hegyal” should be replaced by ”Tokay Hegyalja”.

In Table 1 the references should be as follows.

Table 1. Major sherry and sherry-like wine production worldwide and their analytical characteristics.

Country	Region/City	Brand	Alcohol, %	Sugar, g/L	Type	Grape Varieties	References
Spain	Andalusia (Jerez de la Frontera, El Puerto de Santa María, Sanlúcar de Barrameda)	Fino	15	0–5	Dry (Vinos Generosos)	Palomino	[6,22]
		Manzanilla	15
		Amontillado	16–22
		Oloroso	17–22
		Palo Cortado	17–22
		Dry	15–22	5–45	Sweet (Vinos Generosos de Licor)	Mix of Palomino, Pedro Ximénez, Moscatel de Alejandria
		Medium	15.5–22	5–115
		Pale Cream	15.5–22	45–115
		Cream	15.5–22	115–140
		Moscatel	15–22	160+	Natural Sweet (Vinos Dulces Naturales)	Moscatel de Alejandria
		Dulce	15–22	160+		Pedro Ximénez
		Pedro Ximénez	15–22	212+
Italy	Sardinia	Vernaccia di Oristano Bianco	15	N/D 1	Dry	Vernaccia di Oristano	[18,22]
		Vernaccia di Oristano Superiore	15.5+
		Vernaccia di Oristano Riserva	15.5+
		Vernaccia di Oristano Liquoroso	16.5+		Sweet
France	Jura	Vin Jaune	14	0.4	Dry	Savagnin	[19]
Hungary	Tokaj-Hegyalja	Tokaji Szamorodni	13.5	9	Dry	Furmint, Hárslevelű, and Sárga Muskotály	[20]
			13.5	45+	Sweet
USA	California	Sheffield Very Dry Sherry	17	0.4–1.4	Dry	Local Grape Varieties	[10,23]
		Sheffield Cellars Cream Sherry	18	10.6	Medium Dry
		Paul Masson Pale Dry Sherry	N/D	N/D	Dry
		Paul Masson Medium Dry Sherry			Medium Dry
		Golden Cream Sherry			Sweet
Australia	McLaren Vale	Tinlins Dry Sherry-Apera	17.5	N/D	Dry	Local Grape Varieties	[10,23]
		Tinlins Cream Sherry-Apera			Sweet
		Tinlins Sweet Sherry-Apera			Sweet
		Tinlins Muscat Sherry-Apera	N/D		Sweet
Africa	South Africa	Old Brown Sherry	N/D	N/D	Dry	Local Grape Varieties	[10,23]
		Cream Sherry			Medium Sweet
Cyprus	Cyprus	Emva Cream Sweet Sherry	15	N/D	Sweet	Local Grape Varieties	[23]
		Emva Medium Dry Sherry	17.5		Medium Dry
UK	Bristol	Harveys Fino	15	0	Dry	Palomino	[24]
		Harveys Fine Old Amontillado	19	5
		Harveys Palo Cortado	19	19		Palomino, Pedro Ximénez
		Harveys Medium Dry	17.5	38	Medium Sweet
		Harveys Rich Old Olorosso	20	53	Sweet
		Signature by Harveys	19	120	Sweet
		Harveys Bristol Cream	17.5	135	Sweet
		Harveys Pedro Ximénez	16	440	Sweet	Pedro Ximénez
Russia	Krasnodar Krai (stanitsa Golubitskaya)	Xeres Tamanskii	20	30	Medium Sweet	Sauvignon Blanc	[25]
	Rostov-on-Don	Xeres Krepki Donskoi	19	3	Dry	Aligote, Plavai, and Riesling	[26]
	Republic of Dagestan (Derbent)	Xeres Dagestanskii	19	30	Medium Sweet	Rkatsiteli, Narma, Gulyabi, Khatmi, Ag-izym	[27]
Republic of Crimea	Yalta	Xeres Oreanda	16	0	Dry	Aligote, Albillo, Kokur	[28]
		Xeres Massandra	19.5	25	Medium Sweet	Sersial, Verdelho, Albillo	[29]
		Xeres Magarach				Aligote, Sauvignon, Rkatsiteli	[30]
Ukraine	Odessa	Shabo Reserve Sherry Dessert	N/D	N/D	Medium Sweet	Muscat Ottonel	[23,31]
Moldova	Ialoveni	Ialoveni Sec Reserva	16	0–5	Dry	Muscat de Ialoveni, Aligote, Traminer, White Pinot, Rkatsiteli	[32]
		Ialoveni Armonios Reserva	18	15	Medium Dry
		Ialoveni Tare Reserva	20	30	Medium Sweet
		Ialoveni Desert Reserva	19	90	Sweet
Armenia	Ashtarak, Shaumyan, Echmiadzin	Ashtarak	20	30	Medium Sweet	Voskeat, Chilar	[33]

¹ N/D—No data.

Table 1. Major sherry and sherry-like wine production worldwide and their analytical characteristics.

Country	Region/City	Brand	Alcohol, %	Sugar, g/L	Type	Grape Varieties	References
Spain	Andalusia (Jerez de la Frontera, El Puerto de Santa María, Sanlúcar de Barrameda)	Fino	15	0–5	Dry (Vinos Generosos)	Palomino	[6,22]
		Manzanilla	15
		Amontillado	16–22
		Oloroso	17–22
		Palo Cortado	17–22
		Dry	15–22	5–45	Sweet (Vinos Generosos de Licor)	Mix of Palomino, Pedro Ximénez, Moscatel de Alejandria
		Medium	15.5–22	5–115
		Pale Cream	15.5–22	45–115
		Cream	15.5–22	115–140
		Moscatel	15–22	160+	Natural Sweet (Vinos Dulces Naturales)	Moscatel de Alejandria
		Dulce	15–22	160+		Pedro Ximénez
		Pedro Ximénez	15–22	212+
Italy	Sardinia	Vernaccia di Oristano Bianco	15	N/D 1	Dry	Vernaccia di Oristano	[18,22]
		Vernaccia di Oristano Superiore	15.5+
		Vernaccia di Oristano Riserva	15.5+
		Vernaccia di Oristano Liquoroso	16.5+		Sweet
France	Jura	Vin Jaune	14	0.4	Dry	Savagnin	[19]
Hungary	Tokaj-Hegyalja	Tokaji Szamorodni	13.5	9	Dry	Furmint, Hárslevelű, and Sárga Muskotály	[20]
			13.5	45+	Sweet
USA	California	Sheffield Very Dry Sherry	17	0.4–1.4	Dry	Local Grape Varieties	[10,23]
		Sheffield Cellars Cream Sherry	18	10.6	Medium Dry
		Paul Masson Pale Dry Sherry	N/D	N/D	Dry
		Paul Masson Medium Dry Sherry			Medium Dry
		Golden Cream Sherry			Sweet
Australia	McLaren Vale	Tinlins Dry Sherry-Apera	17.5	N/D	Dry	Local Grape Varieties	[10,23]
		Tinlins Cream Sherry-Apera			Sweet
		Tinlins Sweet Sherry-Apera			Sweet
		Tinlins Muscat Sherry-Apera	N/D		Sweet
Africa	South Africa	Old Brown Sherry	N/D	N/D	Dry	Local Grape Varieties	[10,23]
		Cream Sherry			Medium Sweet
Cyprus	Cyprus	Emva Cream Sweet Sherry	15	N/D	Sweet	Local Grape Varieties	[23]
		Emva Medium Dry Sherry	17.5		Medium Dry
UK	Bristol	Harveys Fino	15	0	Dry	Palomino	[24]
		Harveys Fine Old Amontillado	19	5
		Harveys Palo Cortado	19	19		Palomino, Pedro Ximénez
		Harveys Medium Dry	17.5	38	Medium Sweet
		Harveys Rich Old Olorosso	20	53	Sweet
		Signature by Harveys	19	120	Sweet
		Harveys Bristol Cream	17.5	135	Sweet
		Harveys Pedro Ximénez	16	440	Sweet	Pedro Ximénez
Russia	Krasnodar Krai (stanitsa Golubitskaya)	Xeres Tamanskii	20	30	Medium Sweet	Sauvignon Blanc	[25]
	Rostov-on-Don	Xeres Krepki Donskoi	19	3	Dry	Aligote, Plavai, and Riesling	[26]
	Republic of Dagestan (Derbent)	Xeres Dagestanskii	19	30	Medium Sweet	Rkatsiteli, Narma, Gulyabi, Khatmi, Ag-izym	[27]
Republic of Crimea	Yalta	Xeres Oreanda	16	0	Dry	Aligote, Albillo, Kokur	[28]
		Xeres Massandra	19.5	25	Medium Sweet	Sersial, Verdelho, Albillo	[29]
		Xeres Magarach				Aligote, Sauvignon, Rkatsiteli	[30]
Ukraine	Odessa	Shabo Reserve Sherry Dessert	N/D	N/D	Medium Sweet	Muscat Ottonel	[23,31]
Moldova	Ialoveni	Ialoveni Sec Reserva	16	0–5	Dry	Muscat de Ialoveni, Aligote, Traminer, White Pinot, Rkatsiteli	[32]
		Ialoveni Armonios Reserva	18	15	Medium Dry
		Ialoveni Tare Reserva	20	30	Medium Sweet
		Ialoveni Desert Reserva	19	90	Sweet
Armenia	Ashtarak, Shaumyan, Echmiadzin	Ashtarak	20	30	Medium Sweet	Voskeat, Chilar	[33]

¹ N/D—No data.

In Section 3.2. Production of Oloroso Sherry Wines, the references should be as follows: The Oloroso brand includes dry sherry wines obtained by oxidative aging. For the production of the base wine, which is subsequently turned into a finished Oloroso, the must of the second extraction is used (Table 2, Figure 2). Unlike Fino, Oloroso sherry fortifies up to 17–22% (v/v ethanol) [23,38,51].

In Section 4. Chemical Compounds Characteristic to Sherry Wines, the references should be as follows: in the sentence «It has been shown that the content of the trans form decreases with age [59,60]».

In Section 5. Genetic and Oenological Markers for Screening Flor Strains of S. cerevisiae, the genus and the species of S. cerevisiae should be written in italics.

In Section 5.1. Genetic Markers of Flor Yeast, the references should be as follows: One of the rapid approaches for screening natural isolates for flor yeast is based on genotyping for the ITS marker. For this purpose, restriction fragment length polymorphism (RFLP) of the amplified ITS1 region is used with selected characterizing restriction enzymes such as HaeIII [17,41,81] or CfoI and HinfI [74,81]. As a result, the yeast is sorted into “wine” and “flor” strains. To divide flor yeast races into “Spanish” (deletion of 24 bp in the ITS1 region) and “French” (insertion “C” in the same fragment) [74], PCR fragments with ITS1 are treated with HhaI restriction enzyme [16].

However, the use of only the ITS region as a marker for determining the “flor” strain is insufficient; therefore, at present, the range of selective markers has expanded significantly [17,41,82]. Currently, the FLO11 promoter polymorphism region is also used as a screening marker for sherry strains. For example, a primer pair is used that anneals up- and downstream of the heterogeneous region of this promoter. As a result, a 111 bp truncated product is amplified from flor strains (due to the [-1313]–[-1203] deletion) [75].

Additionally, polymorphisms of the YDR379C-A gene, which encodes the SDH6 subunit of mitochondrial succinate dehydrogenase [83], are effective selective markers of flor strains [17,41]. This amplifies the region, 885 bp long; polymorphism is determined after treatment with restriction enzyme AflIII, which has one restriction site in sherry yeast sequences (with the formation of characteristic fragments, 450 bp and 350 bp long) and no restriction sites in wine yeast sequences (when treated with this restriction enzyme, the fragment size does not change) [17]. Thus, for the primary screening of candidate sherry strains, a combination of markers ITS1+YDR379C-A, or ITS1+FLO11, or ITS1+YDR379C-A+FLO11 can be used [17].

In the Section 5.2. Oenological Markers of Flor Yeast, the references should be as follows: in the sentence “Exceeding the threshold allowable hydrogen sulfide concentration of 50–80 g/L [87] can adversely affect the taste of wine [88]”; and in the sentence “Thus, in one of the works, yeast isolates, selected by genetic markers as “sherry” and showing high oenological indicators on fermented must with an ethanol concentration of 12.5–13.1%, after transferring the film formed by them to wine material with an ethanol concentration of 16%, all died [17]”.

In Section 6. Stress Resistance and Adhesive Characteristics for Screening S. cerevisiae Strains, the genus and the species of S. cerevisiae should be written in italics.

The references should be as follows: in the sentence “Another promising screening criterion for the selection of flor yeasts is their unique ability for adhesion and response to stress since it is known that during the period of alcoholic fermentation, yeast cells are subjected to various stress factors such as osmotic stress, oxidative stress induced by pro-oxidants such as hydrogen peroxide, high concentration of ethanol, starvation when the supply of nutrients in the environment is depleted, and others [47,99,100]; and in the sentence “At the first stage, genetic screening is carried out [17]”.

In Section 7. Iron Uptake Markers for Screening S. cerevisiae Strains, the genus and the species of S. cerevisiae should be written in italics.

In Section 8. Combined Approach for Screening S. cerevisiae Strains, Promising for Sherry Production, the genus and the species of S. cerevisiae should be written in italics.

In the Section entitled References it’s important to insert: 18. italianwinecentral.com. Available online: https://italianwinecentral.com/denomination/vernaccia-di-oristano-doc/ (accessed on 1 June 2022).