| The flor velum is composed of the flor yeast and creates an aerobic environment that is conducive to the unique enological properties of these yeasts. |
| Those wines growing the thickest flor become finos and manzanillas. |
| At slightly higher concentrations, it contributes to the distinctive and characteristic smell of fino sherry and other flor wines. |
| This beneficial film-forming yeast grows naturally on the surface of the wine, although some houses now choose to cultivate their own flor culture. |
| Fino and Manzanilla age beneath healthy layers flor and are therefore the crispest and brightest. |
| Barrels that do not attract this valuable flor are fortified quickly and become Olorosos, which are matured in casks and become dark and unctuously rich, raisiny wines. |
