🏷️ Biological ageing
Ageing under a film of flor yeast that keeps air away from the wine.
Biological ageing is the maturing of wine under a layer of living yeast called "flor". The yeast forms a thin film on the surface of the wine and keeps air away from it. The wine does not oxidise, stays pale and gains a special taste. The method is known in Spain, in the Jerez area, where dry fino wines mature this way. Similar ageing exists in France, for example in the Jura. The barrels are not filled to the top, so there is room on the surface for the film. Flor feeds on the wine's alcohol and glycerol, so the wine becomes drier and lighter and gains notes of almond and fresh bread. Wines of moderate strength suit biological ageing. If the alcohol is too high, the yeast dies and the wine moves to oxidative ageing. The two methods are opposites: in the second, air touches the wine. Wines aged this way are called flor wines. It is one of the ways of ageing wine.
Links
- Part of
- 🏷️ Aging of wine
- Where it applies
- 🗺️ Spanish wine, 🗺️ French wine
- Similar and different
- 🍷 Flor wines, 🍷 Fino
Frequently asked questions
What is flor?
A film of living yeast on the surface of wine that shields it from air.
Where is biological ageing used?
In Spain, in the Jerez area where fino is made, and also in France, for example in the Jura.
How is it different from oxidative ageing?
In biological ageing the yeast shields the wine from air; in oxidative ageing air touches the wine.
Similar
🏷️ Oxidative ageing · 🏷️ Spanish ageing categories · 🏷️ Solera · 🏷️ Oak ageing · 🏷️ Bottle ageing · 🏷️ Barrique
⚠️ Wine contains alcohol: adults only, drink in moderation. Wine usually contains sulphites; egg white or milk proteins are sometimes used for fining — important for allergies and for vegans.