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- Flor abstract "This article is about the Spanish yeast. For the historical/genealogical abbreviation, see Floruit. For the Argentine pop singer, see Flor (singer).Flor (Spanish and Portuguese for flower) is a winemaking term referring to a film of yeast on the surface of wine and which is important in the manufacture of certain styles of sherry. The flor is formed naturally under certain winemaking conditions, from indigenous yeasts found in the region of Andalucía in southern Spain. Normally in winemaking, it is essential to keep young wines away from exposure to air by sealing them in airtight barrels, to avoid contamination by bacteria and yeasts that tend to spoil it. However, in the manufacture of sherries, the slightly porous oak barrels are deliberately filled only about five-sixths full with the young wine, leaving "the space of two fists" empty to allow the flor yeast to take form and the bung is not completely sealed. The flor favors cooler climates and higher humidity, so the sherries produced in the coastal Sanlúcar de Barrameda and El Puerto de Santa María have a thicker cap of flor than those produced inland in Jerez. The yeast gives the resulting sherry its distinctive fresh taste, with residual flavors of fresh bread. Depending on the development of the wine, it may be aged entirely under the veil of flor to produce a fino or manzanilla sherry, or it may be fortified to limit the growth of flor and undergo oxidative aging to produce an amontillado or oloroso sherry.During the fermentation phase of sherry production the flor yeast work anaerobically, converting sugar into ethanol. When all the sugar has been consumed, the physiology of the yeast change to where they begin an aerobic process of breaking down and converting the acids into other compounds such as acetaldehyde. A waxy coating appears on the cells' exterior, causing the yeast to float to the surface and form a protective "blanket" thick enough to shield the wine from oxygen. This process drastically lowers the acidity of the wine and makes Sherries one of the most aldehydic wines in the world. Studies have shown that for the flor to survive and thrive the wine must stay between the narrow alcohol range of 14.5 to 16% ABV. Below 14.5%, the yeast do not form their protective waxy cap and the wine oxidizes to the point of becoming vinegar. Above 16% and the flor can not survive, the wine essentially becoming an oloroso.".
- Flor thumbnail FLOR-ValdiviaJerez59.jpg?width=300.
- Flor wikiPageExternalLink flor-sherry-yeast.
- Flor wikiPageID "1076522".
- Flor wikiPageLength "3712".
- Flor wikiPageOutDegree "38".
- Flor wikiPageRevisionID "640773576".
- Flor wikiPageWikiLink ABV.
- Flor wikiPageWikiLink Acetaldehyde.
- Flor wikiPageWikiLink Acids_in_wine.
- Flor wikiPageWikiLink Aerobic_organism.
- Flor wikiPageWikiLink Alcohol_by_volume.
- Flor wikiPageWikiLink Amontillado.
- Flor wikiPageWikiLink Anaerobic_organism.
- Flor wikiPageWikiLink Andalucía.
- Flor wikiPageWikiLink Andalusia.
- Flor wikiPageWikiLink Bacteria.
- Flor wikiPageWikiLink Bung.
- Flor wikiPageWikiLink Category:Oenology.
- Flor wikiPageWikiLink El_Puerto_de_Santa_María.
- Flor wikiPageWikiLink Fermentation_(wine).
- Flor wikiPageWikiLink Fermentation_in_winemaking.
- Flor wikiPageWikiLink Fino.
- Flor wikiPageWikiLink Flor_(singer).
- Flor wikiPageWikiLink Floruit.
- Flor wikiPageWikiLink France.
- Flor wikiPageWikiLink Gose.
- Flor wikiPageWikiLink Hungary.
- Flor wikiPageWikiLink Jerez.
- Flor wikiPageWikiLink Jerez_de_la_Frontera.
- Flor wikiPageWikiLink Jura_wine.
- Flor wikiPageWikiLink Manzanilla_(wine).
- Flor wikiPageWikiLink Oloroso.
- Flor wikiPageWikiLink Oxidize.
- Flor wikiPageWikiLink Oxygen.
- Flor wikiPageWikiLink Redox.
- Flor wikiPageWikiLink Sanlúcar_de_Barrameda.
- Flor wikiPageWikiLink Sherry.
- Flor wikiPageWikiLink Spain.
- Flor wikiPageWikiLink Sugar_(wine).
- Flor wikiPageWikiLink Sugars_in_wine.
- Flor wikiPageWikiLink Tokaj.
- Flor wikiPageWikiLink Veil.
- Flor wikiPageWikiLink Vin_jaune.
- Flor wikiPageWikiLink Vinegar.
- Flor wikiPageWikiLink Wine.
- Flor wikiPageWikiLink Winemaking.
- Flor wikiPageWikiLink Yeast.
- Flor wikiPageWikiLink Yeast_in_winemaking.
- Flor wikiPageWikiLink File:FLOR-ValdiviaJerez59.jpg.
- Flor wikiPageWikiLinkText "Flor".
- Flor wikiPageWikiLinkText "flor".
- Flor wikiPageWikiLinkText "some Sherry styles".
- Flor wikiPageWikiLinkText "velo de flor".
- Flor hasPhotoCollection Flor.
- Flor wikiPageUsesTemplate Template:Reflist.
- Flor subject Category:Oenology.
- Flor type Agent.
- Flor type Person.
- Flor type Agent.
- Flor type NaturalPerson.
- Flor type Thing.
- Flor type Q215627.
- Flor type Q5.
- Flor type Person.
- Flor comment "This article is about the Spanish yeast. For the historical/genealogical abbreviation, see Floruit. For the Argentine pop singer, see Flor (singer).Flor (Spanish and Portuguese for flower) is a winemaking term referring to a film of yeast on the surface of wine and which is important in the manufacture of certain styles of sherry. The flor is formed naturally under certain winemaking conditions, from indigenous yeasts found in the region of Andalucía in southern Spain.".
- Flor label "Flor".
- Flor sameAs Florhefe.
- Flor sameAs פלור_(שמרים).
- Flor sameAs Flor_(sherry).
- Flor sameAs m.043wrp.
- Flor sameAs Q463451.
- Flor sameAs Q463451.
- Flor wasDerivedFrom Flor?oldid=640773576.
- Flor depiction FLOR-ValdiviaJerez59.jpg.
- Flor isPrimaryTopicOf Flor.