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.

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...

Voices of our members

Thomas Götz

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

The world's largest Lexicon of wine terms.

26,478 Keywords · 47,029 Synonyms · 5,318 Translations · 31,811 Pronunciations · 214,852 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS