Flor yeast introduced

Date or time period: 1910s

First production of fino style sherry using selected Spanish flor yeasts in Rutherglen in the early 1910s. In the 1930s, research into understanding the flor yeast process commenced at Roseworthy Agricultural College and was extended by JCM Fornachon, who, in 1953, published the first monograph[1] on the sherry flor


  1. JCM Fornachon (1953) Studies on the sherry flor, Aust. Wine Board; Bishop 1980 Australian Winemaking – The Roseworthy Influence; 171-183