I recently read this somewhere on the web regarding mycoderma.
"In the bottle, surface film yeasts do not form a film but grow throughout the wine, wherever there is dissolved oxygen. They can grow only a short while until they use up the oxygen in the wine, making slight sediment. The wine's quality is unaffected, but the sediment is unsightly and detrimental to consumer acceptance"
I have a batch of wine I recently bottle - where one early sample pulled from it to submit to competition was rejected as infected with mycoderma. I do recall noticing a slight oxidized nose when I pulled the early sample and hit the bulk with sulphite at the time, and another dose on bottling.
I am wondering I need to uncork the 80 bottles and do a more drastic treatment - or given the quote above just leave it. I certainly can't dectect an off nose in the bottled wine - so perhaps my early SO2 treatments were sufficient - but I certainly didn't get to 100ppm as some of the notes on treating mycoderma suggest
regards - Steve in vancouver