flor process

flor process

[′flȯr ‚präs·əs]
(food engineering)
A technique used to make Spanish sherries involving the participation of a film-forming yeast growing on the surface of the wine in partially filled oak barrels; the yeast imparts the characteristic sherry flavor.
References in periodicals archive ?
In the traditional Spanish flor process, the flor yeasts grow on the surface of wine in part filled barrels, that is, in contact with air.
The flor process for sherry-type wines long has been of interest to California winemakers because of the unique wines that it produces in Spain and other wine areas of the world.
Several articles had been published on submerged-flor processing prior to 1963, and the flor process has been developed and adapted to large-scale operations as a result of research done in Australia, Canada, and the University of California at Davis.