"FLOR" typically refers to the layer of yeast that forms on the surface of Sherry wines during their aging process. The development of FLOR is a crucial aspect of the traditional Sherry-making method, and it has a significant impact on the characteristics of the wine.
Here's some information on the development of FLOR in Sherry and its impact on the wine:
1. Formation of FLOR:
FLOR is a layer of yeast (Saccharomyces cerevisiae) that forms naturally on the surface of the wine during the initial stages of aging in the Sherry production process.
This process occurs in the solera system, a unique and dynamic aging system used in Sherry production.
2. Biological Aging:
Sherry wines undergo two main types of aging: biological aging and oxidative aging. FLOR is associated with biological aging.
The layer of yeast acts as a protective barrier, preventing the wine from coming into direct contact with air. This biological aging process imparts specific characteristics to the wine.
3. Impact on Flavor and Aroma:
FLOR contributes to the development of unique flavors and aromas in Sherry wines. The yeast metabolizes certain compounds in the wine, producing distinctive nutty, yeasty, and briny notes.
The presence of FLOR also helps maintain the freshness and acidity of the wine.
4. Sherry Styles:
The presence or absence of FLOR during aging determines the style of Sherry. Fino and Manzanilla styles are characterized by the presence of FLOR throughout the aging process, resulting in lighter, more delicate wines.
If FLOR is intentionally allowed to die off, the wine undergoes oxidative aging, leading to a different set of flavors and characteristics seen in Amontillado and Oloroso Sherries.
5. Longevity and Stability:
FLOR plays a role in the longevity and stability of Sherry wines. The protective layer prevents excessive oxidation and spoilage, allowing the wines to age gracefully over extended periods.
In summary, FLOR is a key element in the production of certain styles of Sherry wines, influencing their flavor, aroma, and aging characteristics. It is a natural occurrence in the unique and traditional winemaking process of the Sherry region.
