Flor

[djewesbury]

Does a layer of flor form in wood-aged ports?

[DRT]

Does a layer of flor form in wood-aged ports?

I have never heard of flor. Please explain.

[djewesbury]

The protective layer of yeast that forms in barrels of sherry, and lends a doughy or biscuitish flavour to dry sherries. I have heard it doesn't form in liquids above 17% ABV. Is that always so?

[LGTrotter]

I don't think so. I thought it was one of those things that was only in Jerez and thereabouts.

[DRT]

Does a layer of flor form in wood-aged ports?

No.

[djewesbury]

I don't think so. I thought it was one of those things that was only in Jerez and thereabouts.

Why so? Yeast is promiscuous.

[djewesbury]

Does a layer of flor form in wood-aged ports?

No.

Hang on, two minutes ago you didn't know what it was. How so certain? Is Charles Symington sitting next to you?

[DRT]

Does a layer of flor form in wood-aged ports?

No.

Hang on, two minutes ago you didn't know what it was. How so certain? Is Charles Symington sitting next to you?

Forgive my ignorance. having only tasted wood aged Port from barrels about 300 times I am obviously not in a position to answer this question.

[djewesbury]

So how do you know it does not grow flor in the barrel?

[LGTrotter]

I don't think so. I thought it was one of those things that was only in Jerez and thereabouts.

Why so? Yeast is promiscuous.

Look, this is a more down the pub level of conversation. I may be wrong.

[djewesbury]

Down the pub? I refer you to your honourable member elsewhere just now. Or something.

[DRT]

So how do you know it does not grow flor in the barrel?

By looking inside and from seeing no evidence of it on the implements that are used to draw off tasting samples.

[djewesbury]

I want a more scientific explanation. As in, why? Or, why not?

[AW77]

There is an interesting Wikipedia-article on flor:
http://en.wikipedia.org/wiki/Flor

I guess the other difference to port (besides the indigenous yeasts) is that sherry barrels are not normally filled completely. I think barrels for Tawny port are filled to the brim when they are laid down (evaporation is a different matter though).

[DRT]

Does a layer of flor form in wood-aged ports?

No.

I think I answered the question that was asked.

[djewesbury]

New question then: show your working.

[DRT]

Studies have shown that for the flor to survive and thrive the wine must stay between the narrow alcohol range of 14.5 to 16% ABV. Below 14.5%, the yeast do not form their protective waxy cap and the wine oxidizes to the point of becoming vinegar. Above 16% and the flor can not survive

[djewesbury]

Thank you. That's twice in one night! How often does that happen to you Derek?

[DRT]

Thank you. That's twice in one night! How often does that happen to you Derek?

Only on the nights that it doesn't happen three times.

[RonnieRoots]

Flor is not unique to Jerez, it can happen to any wine if the conditions are right, but as it's rather picky you won't see it much. But it's fairly common in the Jura as well, and i would ve surprised if there isn't a new new world example to be found. As it's a type of yeast, it can be inoculated and will then grow in the right conditions.