Report on the experimental production of Dessert wine

Part 3. Sherry.(2) Experiments with the processes of flowering

Abstract

The free run juice was concentrated (Bllg. 28. 2°) and settled by adding about 150 ppm of SO₂ and 0.02 per cent of “Sclase” (a pectinase): it is racked from the sediment. The must was fermented with pure Jerez-5 yeast in a 25 gal. barrel and the fermentation was restricted by cooling, sufiting and fortifing the alcohol content to 13 per cent with high proof brandy. Subsequently, the SO₂ content brought to 100 ppm and 0.05 per cent of urea added.
Five kegs, one bottle and one enamelled vat are filled about threefourths full of the new racked base wines. They were aged by various processes of flowering (Table 2).
After one month a “flor” was found on the wines in some of the kegs inoculated with the film stage yeast (Jerez-5) and it gave a promise of flor sherry bouquet.