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VA in a barrel
Hi folks - I'm a little confused about VA - I noticed a wine I recently put
in one of my older barrels has aquired a touch of VA. Can this be caused by bacteria resident in the barrel? - SO2 levels are low at the moment because I do want the wine to go through ML - but I'm wondering what the source of VA might be - and obviously if this is a signal that the barrel may need to be turfed? (No big loss since it is now 5 years old) steve |
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