Abstract
Difficulty in production of flor type sherry by the traditional film method has been experienced by Canadian wine makers. The yeast film usually failed to develop. A different method of obtaining flor yeast growth and flor flavour has been explored. Trials extending over two years have shown that vigorous agitation of a suitable base wine, innoculated with suitable film yeast, will produce a wine of definite interest. Agitation was maintained constantly or intermittently during a period of three weeks. Factors influencing the development of the flor flavour were explored. The flor wines were fortified and put in casks for aging. Within a year from the harvest date, a sherry was produced with several of the characteristics of a fully aged product.
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