This wine faults was widespread in the 19th century, especially with acid, alcohol and low tannin wines. The term " balmy "Has no positive meaning of" mild "or" gentle "in this case. The infested wines are clouded and have a syrupy consistency. When pouring into the glass oily threads are pulled. The carbon dioxide bubbles rise only slowly and "hang" in the wine, so the mistake is also described as "oily", "tough" or "slimy." The wine has a raspy, sweetish-sour taste of cheese improper winemaking with poor hygiene and is due Lactic acid bacteria (Pediococcus cerevisiae and Pediococcus damnosus = Lindbacteria) and Acetobacter (Acetic acid bacteria) causes, which spread mostly from the contaminated drum base.
Of importance is the Residual sugar content of the wine. The mucus will be different sugars. acids and proteins. Above all, this can happen at one fermentation stop or at one malolactic fermentation associated with too weak sulfurization respectively. Often will be there diacetyl and volatile acid (acetic acid). In weak form, this gives the wine a buttery Note, more pronounced arises the Lactic acid sting, The mistake is through sulfur dioxide and mechanically combatted by whipping the mucus. The mechanical stress dissolves the slimy structure of the wine.