Yeast allowed to develop in a whitish film on the surface of dry (fino) sherries and similar wines during fermentation.‘At slightly higher concentrations, it contributes to the distinctive and characteristic smell of fino sherry and other flor wines.’
- ‘In contrast with the fermentation strains, the flor yeasts have a permanent presence in the winery, dating from the 19th century in the Jerez region of southern Spain.’
- ‘It is easy to know if a cask has been affected since the flor develops as a layer on top of the wine in the cask.’
Late 19th century from Spanish, literally ‘flower’.
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