Flor process

In the traditional Spanish flor process, the flor yeasts grow on the surface of wine in partially filled barrels, that is, in contact with air. The yeast colonies growing on the surface often resemble flowers in shape and give the process its name ( flor being the Spanish word for flower). 

The flor process for sherry-type wines long has been of interest to California winemakers because of the unique wines that it produces in Spain and other wine areas of the world. 

Several articles had been published on submerged-flor processing prior to 1963, and the flor process has been developed and adapted to large-scale operations as a result of research done in Australia, Canada, and the University of California at Davis. 

Flood s equation physchem A relation used to determine the liquidus temperature in a binary fused salt system. fladz i.kwa zhan flores CHEM A form of a chemical compound made by the process of sublimation. flor ez 1... 

Crowther and Truscott (7) in Canada reported they produced flor-type sherry wine by submerged culture. The process is still used there. 

Ough and Amerine (8) at Davis showed that a good quality submerged flor could be produced rapidly in pressure vessels and recommended a semicontinuous process where part of the finished flor was removed periodically and replaced with new material. 

The combination of oxygen and flor yeast in a suitable shermat results in yeast growth and production of acetaldehyde. The wine passes through many taste and aroma phases during this process. The process is very flexible and can be used to produce anything from a pleasantly aromatic wine at 200 mg/L aldehyde to a strongly flavored flor sherry at 700 mg/L aldehyde to an intensely flavored flor with a long aftertaste at 1000 mg/L aldehyde. 

After the process is completed to the winemaker s satisfaction, the wine is fortified to 17-19 percent ethanol, is clarified, and the yeasts are filtered out. The addition of ethanol seems to intensify the flor aroma. 

In conclusion, flor sherry is being produced successfully in California on a commercial scale by the submerged-culture process. 

Cruess, W. V. Investigations of the Flor Sherry Process, Calif. Agric. Exp. 

Smolka MN, Schumann G, Wrase J, Grusser SM, Flor H, Mann K. et al. 2005. Catechol-O-methyltransferase vall58-met genotype affects processing of emotional stimuli in the amygdala and prefrontal cortex. J Neurosci 25 836-842. 

The restrictive conditions of the biological aging process of wine (namely low pH, presence of sulphite, high ethanol and acetaldehyde concentrations, lack of sugars and low oxygen concentration) are compatible with only a few S. cerevisiae races. Also, the presence of specific flor races has been correlated with the aging stage of the wine and the sensory features of the end product (Mesa et al. 2000). 

The biological aging process involves various changes in wine composition. Such changes are essentially the result of the metabolism of flor yeasts and, to a lesser extent, of other phenomena common to all types of aging processes including crystal precipitation, chemical reactions between wine components and extraction of substances from cask wood. 

Acetic acid is produced at concentrations rarely exceeding 0.7 g/L by yeasts during fermentation. The acid is metabolized by flor yeasts during the biological aging process, its concentration being reduced through consumption via acetyl-CoA for incorporation into the Krebs cycle or fatty acid synthesis. 

N. Garcia-Flor, C. Guitart, M. Abalos, J. Dachs, J.M. Bayona, and J. Albaiges, Enrichment of organochlorine contaminants in the sea surface microlayer An organic carbon-driven process. 

Sherry in english and german—Jerez in Spanish—Xeres in french is the best-known flor wine. In o/oro5o-type sherry, the aging process is essentially physicochemical and biological development is limited. The oloroso method will, however, be described in this section. Jura yellow wines are another well-known example of flor wines. 

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