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|Title: ||Continuous Production of Flor Sherry from New York State Wines|
|Authors: ||Lüthi, H. R.|
Moyer, J. C.
|Issue Date: ||1965|
|Publisher: ||Department of Food Science and Technology, New York State Agricultural Experiment Station|
|Citation: ||Journal papers (New York State Agricultural Experiment Station) no.1418.: Applied Microbiology, vol.13, no.4, July 1965, pages 511-514.|
|Abstract: ||Flor sherry like wines were produced continuously from NY State wines from Delaware or cold-pressed Concord grapes whose pigment contents were reduced with active carbon. The course of flor fermentation was followed by total aldehyde analysis. Optimal flor production was observed at 18 to 20 C. Two continuous methods of fermentation were used. A glass column packed with ceramic saddles densely covered with yeasts gave good results, but required more careful management than the second method of submerged fermentation in a laboratory fermentor, which gave a higher sherry output and higher aldehyde production. With the laboratory fermentor, it was possible to obtain sherry output of 22 liters per 24 hr with an aldehyde content of 300 to 500 mg per liter. The flor sherry production by these methods required subsequent aging and fortification to the desired alcohol content.|
|Appears in Collections:||NYSAES Monographs, Research and Papers|
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