Winemaking, flor

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. 

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. 

Yeast respiratory capacity is put to good use in enology for the production of flor wines. In this case, yeasts oxidize ethanol into aldehyde in dry wines. Oxidative yeasts can also develop during winemaking they oxidize ethanol into carbon dioxide and are considered to be spoilage yeasts. 

Sulfur dioxide is used during winemaking and storage to disinfect the barrels, but concentrations must be limited so as not to hinder the development of flor yeast. Taking hygienic measures avoids undesirable microbial contamination. 

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