Studies to Determine the Feasibility of Flor Sherry Production in California

Abstract

Investigations into the greater feasibility of flor sherry production for the California wine industry are reported. Flor sherry production by submerged tank fermentation at atmospheric pressure shows easy and economic practicality for both small and large-scale enterprises. Results show some surprising differences from experimental results reported previously: 1) Under favorable alcohol, SO₂, pH, and aeration conditions, flor yeast growth at atmospheric pressures was very rapid. 2) Aldehyde content and flor character both peaked with maximum yeast cell count. 3) Flor character and aldehyde content decreased with decrease in yeast cell count. Following maximum levels of these parameters the wine had a strong tendency to over-oxidize.

In a commercial flor sherry operation, a rapid increase in yeast cell count is especially important at the beginning of the process to ensure quick development of flor character. If development of yeast cells is not rapid, then aeration conditions should be altered to promote their growth. Aldehyde formation should be closely watched, and as soon as the peak is reached the process should be stopped to prevent over-oxidation.