(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.
The word is derived from the Spanish for "flower". It refers to a particular kind of yeast – Saccharomyces beticus – and it is used especially in the making of classical sherry.
The layer of yeast that helps the formation of aldehydes during the aging of certain wines such as those in Jerez, Moriles, Montilla, Rueda and the region of Jura (France).
The yeast which grows on fino and amontillado sherry in the barrels and protects it from oxidation.
Yeast that grows on the surface of a wine, quite often sherry.
A character of manzanilla, fino and amontillado sherry styles similar to green apple and nougat.
A special yeast used to make sherry. This yeast functions with full contact with oxygen and can ferment to higher than 15 per cent alcohol.
is the film of yeast cells which floats on the surface of a wineparticularly in Jerez. The presence of flor is essential in the production of Fino and Manzanilla sherries.
Special yeast which develops as a white film on dry sherries protecting them from oxidation (and some other wines) in barrels. Sherries with flor are made into Finos
Protective YEAST that is encouraged to grow on certain maturing wines, particularly Sherry. Stops OXIDISATION and adds flavour.
The yeast responsible for the character of dry Sherries.
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. When it dies, it sinks to the bottom of the barrel, and the resulting wine is an Amontillado. If no flor develops at all, the resulting wine is an Oloroso. Partial development of flor, which then dies, produces a rare style known as Palo Cortado.
de Nochebuena: Pointsettia flower. In pre-Hispanic times this flower symbolized the “new life” awaiting warriors who died in combat. Its name comes from Joel Pointsett, US ambassador to Mexico in 1882 who liked it so much that he introduced it to the world