PT  - JOURNAL ARTICLE
AU  - Crowther, R. F.
AU  - Truscott, J. H. L.
TI  - The use of Agitation in the Making of Flor Type Sherry
AID  - 10.5344/ajev.1957.8.1.11
DP  - 1957 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 11--17
VI  - 8
IP  - 1
4099  - http://www.ajevonline.org/content/8/1/11.short
4100  - http://www.ajevonline.org/content/8/1/11.full
SO  - Am J Enol Vitic.1957 Jan 01; 8
AB  - 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.