A layer formed from bacteria and special yeasts (cream yeasts) in the form of a whitish-grey skin (Kuhme) on fermented nutrient-rich liquids such as wine, vinegar or beer. The layer becomes furry over time and is often coloured in the final stage. The cream yeasts require oxygen and can form several millimetres thick on the surface of the wine after fermentation if the container is not full to the brim and the oxygen bubble causes...
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