Microbiology of Flor Lecture on October 10 in New Haven CT in honor of International Sherry Week

Join us for an educational lecture discussing the fascinating world of yeast!  Yeast strains, just as much as grape varietal and aging techiques, have an intimate effect on the final flavor profile of a wine.  In the context of sherry, the action of yeast is even more important.  Certain styles of this wine spend years developing under a special layer of yeast called "flor".  

Flor is essentially a strain of saccharomyces cerevisea which metabolizes nutrients in a drastically different way than normal fermentation yeast.  In an aerobic environment and in the absence of fermentable carbon and nitrogen, this strain creates these floating aggregates of yeast cells that float on top of the wine and create a yeast-air biofilm that protects the wine from oxidizing for years.  Crazy cool stuff.

Our lecture will be led by Dr. Justin McDonough, who holds a PhD from Yale University in Microbiology.  He currently works as Genome Editing Scientist at The Jackson Laboratory for Genomic Medicine in Farmington.

Proceeds from our Sherry Week events go to support The institute Library, serving the community of New Haven since 1824.

Tickets and more information about this and other Sherry Week events can be found on our website:  www.thewinethief.com/sherryweek