During maturation, Sherry is affected by the traditional flor yeast in several ways:
Protection and Flavor Enhancement
The presence of flor yeast on the surface of the aging Sherry helps protect the wine from oxidation. This layer of yeast acts as a natural barrier, preventing too much oxygen from coming into contact with the wine. This protection allows the wine to maintain its fresh, delicate flavors and aromas.
Biological Aging
Flor yeast also plays a crucial role in the biological aging process of Sherry. As the yeast consumes nutrients in the wine, it produces compounds that contribute to the unique flavors and characteristics of Sherry. These compounds include acetaldehyde, which gives Sherry its distinctive nutty and oxidative notes.
Alcohol Content and Volatile Acidity
During maturation, the flor yeast consumes alcohol in the wine, reducing its overall alcohol content. This process, known as alcohol reduction, helps create a more balanced and harmonious Sherry. Additionally, the yeast can also convert some of the alcohol into volatile acidity, which adds complexity to the wine’s flavor profile.
Nutrient Uptake
Flor yeast requires certain nutrients to thrive, such as glycerol and amino acids. As the yeast consumes these nutrients, it helps clarify the wine and remove any unwanted compounds. This nutrient uptake also contributes to the overall stability and quality of the Sherry.
Flor Development and Maintenance
Flor yeast development and maintenance are essential for the proper aging of Sherry. The presence of flor yeast creates a unique environment in the aging barrels, known as the “sobretablas.” This environment, characterized by a constant temperature and humidity level, allows the flor yeast to flourish and continue its beneficial effects on the wine.
Flor Aging and Sherry Styles
The traditional flor yeast is particularly important for the production of certain styles of Sherry, such as Fino and Manzanilla. These styles rely on the protective and flavor-enhancing properties of the flor yeast to develop their characteristic light, dry, and aromatic profiles. Without the presence of flor yeast, these styles of Sherry would not be possible.