florn.
/flɔː/, U.S. /flɔr/ A whitish film of yeast, usually of the genus Mycoderma, which grows on the surface of various esp. dry sherries during fermentation, giving them a distinctive flavour. Frequently attributive. Cf. flower n. 2d.
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the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [noun] > deposits
argolc1386
tartarc1386
upon the lee1390
wine-leesc1400
wine-stone1526
fechia1704
white friars1745
beeswing1860
crust of wine1863
wine-crust1872
flor1873
wine ball-
the world > food and drink > drink > manufacture of alcoholic drink > wine-making > [adjective] > affected by yeast deposit
flor1947
1873 J. L. W. Thudichum On Wines ii. 20/1 With the expression Flor the extractors signalise the whitish fungus which grows on the surface of wine.
1937 Farming in S. Afr. Feb. 82/1 After four to eight weeks a film appears on the surface of the wine..in Spain..known as ‘Flor’..caused by the development of certain yeasts.
1947 W. V. Cruess Princ. & Pract. Wine Making (ed. 2) ix. 222 The essential ‘flor’ yeast will not grow at temperatures above 83° F.
1959 W. James Word-bk. Wine 79 Flor sherry is the driest type exported.
1991 Decanter Mar. 72/1 It soon develops ullage, and a ‘voile’ (vile) of yeast, thinner and of a different composition to the flor of Jerez, forms on the surface of the wine.
This entry has not yet been fully updated (first published 1993; most recently modified version published online March 2022).
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n.1873