wein.plus
Attention
You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Yeast layer

See under pile.

Name (also flor yeast) for special yeasts of the species Saccharomyces bayanus, capensis, cheriensis, fermentati, montuliensis and rouxii. These are able to convert sugar into alcohol in the first anaerobic phase (without oxygen) of fermentation. Afterwards, the flor yeasts can switch the metabolism to aerobic (with oxygen), so that a waxy, initially white coating is formed from alcohol and oxygen, which coats the individual yeast cells. This causes the yeast cells to rise to the surface of the wine and form a centimetre-thick layer (film) that increasingly turns brown. This protects the wine from air...

The world's largest Lexicon of wine terms.

25,826 Keywords · 46,911 Synonyms · 5,325 Translations · 31,158 Pronunciations · 176,937 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon