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General term (colloquially mould) for a turf-like fungal coating (mycelia = branched cell threads) on organic substances. Some species are of particular importance to humans, namely as human parasites and pathogens of infectious diseases and as the cause of plant diseases and mould toxins in spoiled food. Moulds are also food refiners and biological sources of antibiotics and cholesterol-lowering drugs. Moulds in various colours (white, green, green-blue, pink, grey, black) form particularly frequently on sugary substances such as bread, cheese and fruits such as grapes. Their formation is promoted by warm, humid weather or high humidity. Individual berries can also have negative effects on the wine and are removed on the table de tri (sorting table) if necessary.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

25,898 Keywords · 46,879 Synonyms · 5,330 Translations · 31,235 Pronunciations · 179,523 Cross-references
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