RT Journal Article SR Electronic T1 The use of Agitation in the Making of Flor Type Sherry JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 11 OP 17 DO 10.5344/ajev.1957.8.1.11 VO 8 IS 1 A1 R. F. Crowther A1 J. H. L. Truscott YR 1957 UL http://www.ajevonline.org/content/8/1/11.abstract 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.