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Lexicon

The largest wine encyclopedia in the world with 26,663 Terms.

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

Cream

A layer formed from bacteria and yeasts (cream yeasts) in the form of a whitish-grey skin (Kuhme), also known as "Mycoderma vini" = wine fungus skin) on fermented nutrient-rich liquids such as wine, vinegar or beer. The pelzigepelzig layer becomes coloured in the final stage. The cream yeasts require oxygen and can form several millimetres thick on the surface of wine in containers with large empty spaces after fermentation and multiply very quickly due to the oxygen bubble. The wine-damaging cream yeasts metabolise alcohol to acetic acid and acetic acid ethyl esters and also act as a carrier substance for Acetobacter (acetic acid bacteria).

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The world's largest Lexicon of wine terms.

26,663 Keywords · 47,056 Synonyms · 5,314 Translations · 31,995 Pronunciations · 238,990 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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