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HomeCatalogWineMakingTips&TechniquesMycodermaakaFlowersofWine

Catalog

MycodermaakaFlowersofWine

byAlbertaRager

MycodermaakaFlowersofWine
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Mycoderma,knownasFlowersofWine,isaspoilageyeastlikeorganismwhichformsafilmonthe
surfaceofthewineexposedtoair.Itstartsassmallisletsthencoalacestocoverthesurfaceofthe
wine.Whendisturbed,theisletsbeadupanddriftdownthroughthewinelikesnowflakes.
MycodermaoxidizesthealcoholtoCo2andwaterformingabyproductthatincludesaceticacid.
Mycodermaisaerobicmeaningthatoxygenisrequiredforgrowthanddevelopmentoftheflowersor
filmonthesurfaceofthewine.Youcanpreventitsappearancebyexcludingairfromyourwine
duringsecondaryfermentationandaging.Acommoncauseofthisspoilageispoorsealfrombungs.
Screwcapsareanotherculprit.Also,fermentationlocksshouldbeproperlyfilledwithsulphite
solutionandcontainersshouldbetoppedup.
AttoohighpHortoolowacidity,So2ismuchlesseffective.Therefore,suchwinesaremuchmore
pronetooxidation,aceticspoilageandmycoderma.MaintainingaSo2levelof3050ppmatalltimes
isoneofthebestpreventatives.
Oncethemycodermahascompletelycoveredthesurfaceofthewinetheresultingbadflavorscannot
beremovedordisguised.Theonlyoptionistothrowitout.
Ifyoudetectmycodermaearlyenoughbynoticingthefirstfewsmallisletsandatraceofsour,
vinegarysmell,eliminatetheiraccesstoairbyfillingupthatspaceandkeepingitfilled,thus
asphyxiatingthespoilagemicroorganism.
Didn'tcatchitintime?Thesesuggestionsmayenableyoutoeliminatethebadflavorandsavethe
wine:
1.Sterilefilter.
2.Add50100ppmofsulphite,that's12CampdenTabletspergallon.
3.Bottleimmediately.
4.Thoroughlydisinfectthefermentorinwhichthemycodermaappearedandanythingelseinwhichit
cameincontact.

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ThisarticlewaspublishedonWednesday13May,2009.

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