What is the primary role of the flor in sherry production?

The primary role of the flor in sherry production is to prevent oxidation. Flor is a type of yeast that forms a film on the surface of the wine in the barrels used for aging. This film acts as a protective barrier, allowing the wine to develop unique flavors and aromas while limiting exposure to oxygen. This is crucial in the production of certain styles of sherry, such as Fino and Manzanilla, which rely on the flor to maintain their fresh, delicate profiles and prevent the wine from becoming oxidized.

In the absence of flor, sherry would be susceptible to excessive oxidation, leading to darker colors and potentially undesirable flavors. Hence, the flor not only contributes to the preservation of the wine's characteristics but also plays a vital part in the overall aging process, allowing the unique attributes of the sherry to emerge and develop over time.