Cream

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 them to multiply rapidly. The layer is also known as "mycoderma vini" (wine fungus skin). The wine-damaging cream yeasts metabolise alcohol to acetic acid and acetic acid ethyl ester and also act as a carrier substance for Acetobacter (acetic acid bacteria). The picture on the left shows the cream layer on a Vin Jaune and on the right a young (top) and older layer (bottom).

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Cream

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