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CONTINUOUS PRODUCTION OF FLOR SHERRY FROM NEW YORK STATE WINES.

H R LUETHI, B STOYLA, J C MOYER

    Applied Microbiology
    |July 1, 1965
    PubMed
    Summary

    Continuous flor sherry production was achieved using New York State grapes. Submerged fermentation in a laboratory fermentor yielded higher sherry output and aldehyde content compared to yeast-covered ceramic saddles.

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    Area of Science:

    • Enology and Viticulture
    • Food Science and Technology

    Background:

    • Flor sherry production traditionally relies on specific yeast flor development.
    • Utilizing local grape varietals like Delaware and Concord presents opportunities for regional wine production.

    Purpose of the Study:

    • To develop continuous production methods for flor sherry-like wines.
    • To optimize fermentation conditions for enhanced sherry output and aldehyde content.

    Main Methods:

    • Flor sherry production using Delaware or Concord grape wines with reduced pigments via activated carbon.
    • Comparison of two continuous fermentation systems: a yeast-inoculated ceramic saddle column and submerged fermentation in a laboratory fermentor.
    • Monitoring fermentation progress through total aldehyde analysis.
    Keywords:
    ALDEHYDESCHARCOALCHEMISTRYEXPERIMENTAL LAB STUDYFERMENTATIONNEW YORKPIGMENTSSACCHAROMYCESTEMPERATUREWINE

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    Main Results:

    • Optimal flor production occurred at temperatures between 18 to 20°C.
    • Submerged fermentation in a laboratory fermentor resulted in higher sherry output (22 L/24 hr) and aldehyde production (300-500 mg/L) compared to the ceramic saddle column.
    • Activated carbon effectively reduced pigment content in the grape wines.

    Conclusions:

    • Continuous submerged fermentation in a laboratory fermentor is an effective method for flor sherry-like wine production.
    • The developed methods provide a foundation for scalable, continuous production of sherry-style wines from local grape varieties.
    • Further aging and fortification are necessary to achieve desired final wine characteristics.