ThePortForum.com

Posted: **00:20 Sun 28 Dec 2014**

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

Posted: **00:24 Sun 28 Dec 2014**

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

I have never heard of flor. Please explain.

Posted: **00:26 Sun 28 Dec 2014**

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?

Posted: **00:28 Sun 28 Dec 2014**

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

Posted: **00:29 Sun 28 Dec 2014**

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

No.

Posted: **00:29 Sun 28 Dec 2014**

LGTrotter wrote: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.

Posted: **00:30 Sun 28 Dec 2014**

DRT wrote:
djewesbury wrote: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?

Posted: **00:34 Sun 28 Dec 2014**

djewesbury wrote:
DRT wrote:
djewesbury wrote: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.

Posted: **00:35 Sun 28 Dec 2014**

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

Posted: **00:35 Sun 28 Dec 2014**

djewesbury wrote:
LGTrotter wrote: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.

Posted: **00:36 Sun 28 Dec 2014**

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

Posted: **00:39 Sun 28 Dec 2014**

djewesbury wrote: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.

Posted: **00:40 Sun 28 Dec 2014**

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

Posted: **00:42 Sun 28 Dec 2014**

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).

Posted: **00:42 Sun 28 Dec 2014**

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

DRT wrote:No.

I think I answered the question that was asked.

Posted: **00:43 Sun 28 Dec 2014**

New question then: show your working.

Posted: **00:46 Sun 28 Dec 2014**

Wiki wrote: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

Posted: **00:48 Sun 28 Dec 2014**

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

Posted: **00:50 Sun 28 Dec 2014**

djewesbury wrote: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.

Posted: **07:58 Sun 04 Jan 2015**

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.

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