The most common causes of cloudiness in a homemade wine are incomplete fermentation, excess protein, lingering sediment from the initial fermentation, or bacterial infection. Fruit wines may also form a pectin haze. http://homebrewingbasics.com/why-your-wine-is-cloudy-and-how-to-fix-it/

Once on your glasses, this cloudiness is hard to remove. You could try soaking the glasses in vinegar to dissolve the minerals, or rub the affected areas gently with bicarbonate of soda or nail polish remover, and then washing and drying by hand. I've also heard effervescent denture cleaners can help! https://www.decanter.com/learn/cloudy-wine-glasses-ask-decanter-384113/

because of th efermentation and co2 formation of the process you will see foam or a film

Thank you for all the comments. I have add sodium meta bisulfite (SMS) as a preservative. So I believed there is less possibility to grow bacteria. I have curious on anyone isolated and characterize this kind of film.

Dear Gayani Imanthika Dias,

The film is candida yeast that develops when the wine have contact with the oxygen. If you have done properly the FA and MLF, so your correction with Metabisulfites up to 35 mg/L of free your wine should be stable with not risk of oxidation. You can contact me if you have more questions about wine/winemaking.

Kind regards,

RW

Thank you very much Juan Manuel Ropero . This is what i observed. I have closed the bottle while fermentation and trap the carbon dioxide into water.