TY - JOUR T1 - The use of Agitation in the Making of Flor Type Sherry JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 11 LP - 17 DO - 10.5344/ajev.1957.8.1.11 VL - 8 IS - 1 AU - R. F. Crowther AU - J. H. L. Truscott Y1 - 1957/01/01 UR - http://www.ajevonline.org/content/8/1/11.abstract N2 - 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. ER -