Kahm

Layer formed from and special yeast fungi (Kahm yeasts) in the form of a whitish-grey skin (Kuhme), which grows rapidly on liquids containing nutrients. The Kahm yeasts require oxygen and can be formed several millimetres thick on the surface of the wine after if the container is not and rapid multiplication takes place due to the oxygen bubble. The layer is also called "mycoderma vini" (wine fungus skin). The wine-damaging cream yeasts metabolise alcohol to and and also act as a carrier substance for (acetic acid bacteria). Young, low-alcohol wines with low sulphur dioxide content are particularly susceptible. When this occurs, it is a known as "kahmig". The affected wine smells mouldy and has a thin, stale and acetic taste like rancid butter. This can be prevented by regularly refilling the containers or by using (protective gas). The vinegar formed during the production of is also called "vinegar cream". A desirable cream layer is the effective in . See also under .

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Kahm

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Kahm

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