Flor
From EncycloWine
Flor (Spanish and Portuguese for 'flower') is a variety of yeast found only in the region of Andalucía in southern Spain, and is important in the manufacture of sherry.
Flor
A yeast vital for making Sherry. It's presence on the surface of the wine protects it from oxidation, and such a wine may be bottled as a Fino or Manzanilla.
Flor
The yeast responsible for the character of dry Sherries.
Fortification
This is the process of adding spirit to a wine.
Flor (flore)
A special type of yeast found on wine. In the Sherry district of Spain, the flor yeast help to make the finest Sherries. On other wines it is a pest and must be controlled. It is also the Spanish word for flower.
Fortified Wine ...
Flor
Yeast that forms after fermentation, producing a film on the wine's surface and imparting a distinctive flavor if left in contact with the wine.
Flor
Protective YEAST that is encouraged to grow on certain maturing wines, particularly Sherry. Stops OXIDISATION and adds flavour.
Flor A film of yeast growing on the surface of certain wines, particularly fino Sherries and Montillas.
Flor: Spanish word for ‘flower". You will see this word on some Sherry labels. It is meant to recall that characteristic which is pleasantly yeasty or redolent of rising bread.
Flor
white film of skin that forms on surface of sherry wine in barrel and protects it from oxidation. Literally "the flower of the yeast" contributes to flavor and aroma of finos ...
flor yeast: A form of wine yeast that forms a film on the suface of a base sherry wine when it is intentionally left in partly filled barrel.
Flor: "Flower." A type of yeast that is able to float on the surface of a wine while growing and fermenting. It is no accident that it floats: Flor yeast uses oxygen to produce a distinctive flavor in the classic Sherry wines of Jerez, Spain.
FLOR: Sherry yeast, under some conditions will form a wrinkled skin consisting of yeast on top of sherry causing it to develop strong sherry flavour and to become dry and pale.
flor...
A film of yeast cells growing on the surface of certain classes of Sherry during the production thereof.
floral...
The traditional Amontillado is a mature Fino that is fortified to give it a higher alcohol content (between 16% and 18%) and placed in barrels where flor cannot grow.
Flor: Spanish word for "flower" which refers to the off-white yeast that develops naturally on certain wines after they're fermented and blocks further exposure of the wine to air.
Manzanilla, which belongs to the family of fino, depends on the development of the so called flor, the layer of yeast which forms on the surface of the wine inside the cask.
The flor, the veil of yeast that forms on the surface of the wine grows more thickly in the cooler, more humid town of Sanlucar and is said to be responsible for the subtle differences in style between the two wines.
A dry, light style of *sherry that has a distinctive salty, tangy flavour that comes from being aged under a layer of yeast cells, called a 'flor'.
Pale Cortados are rare and occur as a fluke of nature. When aging Amontillados, the protective flor fails to develop and the result is a hybrid that is dry and nutty with great aromas that combines with the voluptuous body and complexity of an ...
Nutty
Recalling nuts in flavor. The smell and taste of hazelnuts and walnuts are often associated with wines affected by flor. The flavor of almonds may be found in fresh, young white wines.
In Oristano it is mostly used for the production of a wine made either with flor or with a deliberate oxydation, like in Jerez. The wines in this style are in world-class with it's complexity blended with it's fruitiness.
The smell and taste of hazelnuts and walnuts are often associated with wines affected by flor. The flavor of almonds may be found in fresh, young white wines.
Oak. The smell and taste of a wine that has been aged in new oak barrels.
Opaque.
 See also: Wine, Grape, Sherry, Yeast, Sweet
  
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