What is a key factor in the aging process of Sherry wines?

The interaction with flor yeast is a key factor in the aging process of Sherry wines. Flor yeast, specifically the strain of Saccharomyces cerevisiae, is vital for the biological aging of certain styles of Sherry, particularly Fino and Manzanilla. This yeast forms a protective layer on the surface of the wine, helping to prevent oxidation while allowing for the development of unique flavors and aromas. Under the right conditions, flor yeast consumes alcohol and produces compounds that contribute to the wine's complexity and character, enhancing its freshness and contributing subtle notes of nuttiness and salinity.

In contrast, while low temperatures, minimal exposure to oxygen, and high humidity conditions can influence the quality and stability of wines in general, they do not specifically define the aging process of Sherry in the same way that the interaction with flor yeast does. The role of flor yeast is distinctive to the production of certain types of Sherry and is central to achieving the desired sensory profiles that distinguish these wines.