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In contrast with the fermentation strains, the flor yeasts have a permanent presence in the winery, dating from the 19th century in the Jerez region of southern Spain.
It is easy to know if a cask has been affected since the flor develops as a layer on top of the wine in the cask.
At slightly higher concentrations, it contributes to the distinctive and characteristic smell of fino sherry and other flor wines.
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