Broken Barrels, pH Adjustments, and “Chocolate” Wine

The second and perhaps the most important reason is that if you’re doing your final rinsing with an acid blend that contains malic acid, you’re potentially releasing a food source for various bacteria into your equipment and into your cellar’s environment (like drains).

Oak barrels (and barrels made of other woods, sometimes acacia wood or even cherry wood) are really structurally amazing. Already a member? Log In