SIGN UP LOG IN

The largest wine encyclopedia in the world

22.744 Keywords • 48.619 Synonyms • 5.293 Translations • 7.912 Pronunciations • 150.129 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

And arrived

Out bacteria and specific yeast fungi (cephalic yeasts) in the form of a whitish-gray skin (cowsme), which grow rapidly on nutrient-containing fluids. The Kahmhefen are oxygenated and can after the fermentation several millimeters are formed strongly on the wine surface when the container is not bung full is and by the oxygen bubble a rapid increase takes place. The layer is also called "mycoderma vini" (mycelium skin). The wine-damaging Kahmhefen breathe alcohol acetic acid and Acetic acid ethyl ester and additionally act as a vehicle for Acetobacter (Acetic acid bacteria). Particularly vulnerable are young, low-alcohol wines with low sulfur dioxide content. When this happens, one is called "framed" wine faults, The infested wine smells musty and has a thin, peel and acetic taste of rancid butter. This can be done by periodically refilling the container or through inert gas (Protective gas) can be prevented. The in the production of vinegar formed mother of vinegar is also called "vinegar cream". A desirable Kahmschicht is at the Sherry production effective pile, See also below yeasts,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.