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Lexicon
The largest wine encyclopedia in the world with 25,826 Terms.
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Yeast layer

See under pile.

Flor

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...
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This page was last modified at 23 June, 2021 at 03:40.

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

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