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Apr 30, 2012 · Flor is delicate, and will only grow in very particular conditions. It feeds off nutrients in the sherry and in return imparts a subtle yeasty flavour; it also creates a barrier between sherry and air, so stops it from oxidising. When maturing sherry comes into contact with air, like a slice of apple left on the chopping board, it starts to go ...
- Biologically Aged Sherry and Oxidative Sherry
- What Is The Sherry “Flor” Or “Veil of Flor”?
- When Does The “Flor” Appear During The Wine Making Process?
As CSWS members you already know the importance of aging in traditional sherry wines. We can make an incredible number of wines with just 3 white varieties, one of these is the most used producing the entire dry range. If we add to the immense versatility of the palomino a sophisticated aging process, results go beyond our imagination. This is what...
It is generally said that “flor” is a veil of yeast, yet how does yeast appear on the surface of the wine, and why? Throughout the fermentation, the grape must lose, little by little, its sugar content and increase its alcoholic strength until the now wine becomes intoxicated by the same yeasts that metabolized the sugar into alcohol. There is too ...
We start seeing a major change in the base wine when it reaches a level of 11-12% abv. It is in this exact moment when the fermenting yeast changes its metabolism and starts taking alcohol, instead of sugar, and turning into a compound known as acetaldehyde. This is how our “flor” yeast survives, adapts to a hostile environment, becomes stronger an...
Flor is "made up of several strains of Saccharomyces yeast." "In the case of biologically aged styles, like fino, the rocío literally feeds the flor." (The rocío is the refilling of the solera barrels with younger wines) "Flor feeds on oxygen as it creeps in (to the barrel), as well as on alcohol and glycerol in the wine beneath it"
Nov 6, 2023 · It is then aged under flor in a solera, for a minimum of two years. The resulting style of Sherry is fresh, pungently aromatic and very dry. Manzanilla is initially made in the same way as fino. The difference is that it has to be aged in a solera in Sanlúcar de Barrameda. Here the humid sea air encourages a denser layer of flor.
- Julie Sheppard
Sep 15, 2013 · Flor is the veil or thin layer of indigenous yeast cells that forms on top of biologically aged sherry wines. It is a kind of Ivory coloured, wrinkled, waxy foam, up to two centimeters thick, that protects the wine from air contact and that grows naturally in the specific microclimate of Southern Spain. Until the late 18th century sherry wines ...
Jan 10, 2021 · Continuing our series on sherry wine, which we started with fino, our next stop is Amontillado. In fino, the flor (a film of yeasts) plays a crucial aspect in maintaining freshness and shaping the flavour profile of the resulting wine. These yeasts can provide a barrier to oxygen for up to ten years if the barrels are refilled periodically with younger wine from a solera system to replenish ...
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What is Flor in Sherry?
What is Flor & oxidative Sherry?
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How is Sherry aged?
Dec 7, 2021 · A Veil of Flor: The Magic Behind Sherry. Flor is a naturally occurring film of yeast that transforms year-old wine into Sherry after an ageing period of at least three years. All Sherries begin their ageing with this natural biological process. This includes those that are later aged by oxidation; these are known as Olorosos and Amontillados.
