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Sep 15, 2013 · Flor, the mystery of sherry. 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.
First, here are some basic principles along with some quotes from Talia Baiocchi's book on Sherry: Wine destined to become Fino will first be fermented and subsequently fortified to 15% abv before being transferred into a solera barrel. Flor is "made up of several strains of Saccharomyces yeast."
Jun 5, 2023 · what is the sherry “flor” or “veil of flor”? 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 ...
Mar 5, 2019 · The formation of the veil of flor has an immediate effect: once the surface is completely covered the wine is isolated from any direct contact with the air, and thus protected from direct oxidation.
Oct 20, 2020 · Some sherries are made using both methods. The dry category includes sherries aged biologically or by oxidation. What is Sherry? Learn more about sherry production and the Solera method. Fino is aged biologically and is always covered by the veil of flor. Ageing usually takes two to ten years.
Jun 1, 2018 · Flor also imparts salty, yeasty, nutty flavours to the Sherry. A fickle thing, flor likes very specific growth conditions and those include high humidity, as well as a very particular alcohol range of around 15
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Jun 22, 2020 · After grape spirit is added, which fortifies the wine to not more than 15.5% for Fino and 17%-18% for Oloroso, depending on the style, a layer of flor (yeast) develops across the surface of a Fino, which protects it from oxidation, and ensures that it retains its subtle, pale appearance.
