Mycoderma on Peach Wine?

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Is this mycoderma? This is a peach wine fermented in July that has recently developed a white film on top. I added SO2 at 50ppm at the primary, then added 20ppm at the first rack.

It has been stable for 2 months and then started developing this one week ago. I did a rack and return and added another 50ppm SO2, and topped the small air space with argon, but it has developed again. There are no off smells and the wine is very clean. Initial pH was 3.3, so it was very stable.

Thoughts? Comments? peach1.jpg peach2.jpg
 
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