mycoderma (Meaning)
mycoderma (n.)
One of the forms in which bacteria group themselves; a more or less thick layer of motionless but living bacteria, formed by the bacteria uniting on the surface of the fluid in which they are developed. This production differs from the zooloea stage of bacteria by not having the intermediary mucous substance.
A genus of microorganisms of which the acetic ferment (aceti), which converts alcoholic fluids into vinegar, is a representative. Cf. Mother.
Synonyms & Antonyms of mycoderma
No Synonyms and anytonyms found
mycoderma Sentence Examples
- Mycoderma, a surface-growing yeast, is often associated with wine spoilage.
- The presence of mycoderma can cause a wine's color to become dull and its flavors to become musty.
- Mycoderma is a common contaminant on grapes that have been exposed to high humidity.
- To prevent mycoderma from spoiling wine, it is essential to control vineyard hygiene and maintain proper fermentation conditions.
- Mycoderma can also be deliberately cultivated to produce certain flavor profiles in wines, such as the oxidative style of sherry.
- The formation of mycoderma on wine typically requires the presence of oxygen, which can enter through leaks in barrels or closures.
- Mycoderma can be identified by its characteristic hazy, cobweb-like growth on the surface of wine.
- The growth of mycoderma can be inhibited by the addition of sulfur dioxide to wine.
- Mycoderma can be removed from wine by filtration or by racking the wine into a clean container.
- The study of mycoderma and its impact on wine is an ongoing area of research in the field of enology.
FAQs About the word mycoderma
One of the forms in which bacteria group themselves; a more or less thick layer of motionless but living bacteria, formed by the bacteria uniting on the surface
No synonyms found.
No antonyms found.
Mycoderma, a surface-growing yeast, is often associated with wine spoilage.
The presence of mycoderma can cause a wine's color to become dull and its flavors to become musty.
Mycoderma is a common contaminant on grapes that have been exposed to high humidity.
To prevent mycoderma from spoiling wine, it is essential to control vineyard hygiene and maintain proper fermentation conditions.
