What does flor do to wine?

What does flor do to wine is flor is yeast film that forms on top of sherry wine in barrels, protecting wine from oxidation and giving distinctive flavor, with flor being Saccharomyces yeast that forms white film on surface of sherry in Jerez Spain, protecting wine from air and creating fino and manzanilla sherry styles, with flor consuming oxygen and alcohol and producing acetaldehyde flavor. Flor yeast forms on top of sherry wine in barrels, creating layer that prevents oxidation by blocking air, keeping wine pale and fresh, while also imparting nutty, bready, and yeasty flavors characteristic of fino and manzanilla sherry, with flor feeding on glycerol and producing acetaldehyde which gives sherry distinctive aroma. Flor develops in barrels with 15 to 15.5 percent alcohol, with winemakers leaving space in barrel for flor to form, with flor being essential for fino sherry style. So flor does to wine: protects from oxidation, keeps wine light, and adds unique nutty and yeasty flavor, with flor being crucial for sherry production in Jerez Spain, with flor dying if alcohol over 16 percent, leading to oloroso sherry without flor that oxidizes to darker color, with flor being natural yeast film that makes sherry unique, with flor also used in some white wines like vin jaune in France.