Thank you Yoo Chang for the sole response last week on Fermentation Temperature!
This week: Flor
What is flor? How does it develop? How are Jerez wines and others around the world impacted by it?
From a mere intro level...Flor is a yeast (mainly found in Jerez area) that lies on top of the Sherry during its maturation phase. its a thin visible layer in the solera of Sherry Production. This will protect the sherry from Oxidation and will promote the Sherry to age Biologically as opposed in an oxidative manner. This type of Sherry is usually found in the Fino style and keeps it obviously light in color (except those destined for Amontillado style) dry and low in acid (yeast after eating sugar, then eats the acid creating yeast surround in wax and now floats!) and keeps alcohol hovering around 15%. Flor is NOT found in Oloroso style as it is fortified up to 17-20% and killing off the Flor and will age oxidatively at that time causing the opposite findings as above. Flor is indigenous in Adalusia and sometimes added in other areas. Hope this helps on an Intro level.
Thanks Chris for getting this started.
In addition to alcohol level, Flor needs specific climate conditions to thrive. Humidity is a key factor, so is the temperature (59-86 degree F). Flor favors higher humidity and cooler climate; it will be thicker in Spring and Fall; growing year round in coastal areas.