Wine mother

A term commonly used in Spain for the layer of yeast at the bottom of the barrel that forms during the ageing process of the sherry as the pile sinks; see there.

Term (also flor yeast) for special yeasts of the species Saccharomyces bayanus, capensis, cheriensis, fermentati, montuliensis and rouxii. These can convert the sugar into alcohol in the first anaerobic phase (without oxygen) of fermentation. The metabolism is then switched to aerobic (with oxygen), so that a waxy, initially white coating is formed from alcohol and oxygen, which coats the individual yeast cells. The yeast cells rise to the surface and form a centimetre-thick layer (film), which becomes increasingly brown in colour.

The film protects the wine from air and prevents further oxidation. The necessary nutrients are added with small quantities of wine from young vintages. In this way, the yeast...

Full text

Voices of our members

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.
Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

You can also use our powerful search function with many flexible filters, such as:

Wine tastings

Wine producers

Wine regions

find+buy wine search engine

Business directory wine

Places

Lexicon

News & stories

Events

Wine mother

Pile

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU

Welcome back!

You can also use our powerful search function with many flexible filters, such as:

Wine tastings

Wine producers

Wine regions

find+buy wine search engine

Business directory wine

Places

Lexicon

News & stories

Events

Wine mother

Pile

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU