Science Fair Project Encyclopedia
In wine making it is essential to keep young wines away from exposure to air by sealing in barrels, to avoid infection by bacteria and yeasts that tend to spoil it. However, in the manufacture of fino sherries, the young liquid is deliberately filled a few inches short of the top of the barrel to allow the flor yeast to take form a thick white scum on top of the wine.
The yeast gives the resulting sherry its distinctive fresh taste, with residual flavours of fresh bread.
In oloroso sherries, the impact of flor is limited by fortification of the wine at a young age.
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