ArticleLysozyme, Adding Sugar, and Oak AlternativesWritten by Alison CroweExcluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the bottle.Already a member? Log InYou'll Also Like Article MEMBERS ONLY Perfecting Pyment, Vinifera Vines, and Over-Yeasting . . . you could also buy some powdered grape tannin, use oak chips, or even use a cup of strong black tea to add some tannin backbone to the wine if it’d be tough for you to obtain grape skins. Article MEMBERS ONLY Evaporation Clarification, “Big” Reds, and Mold Malady Remember, every time you open your barrel, you introduce air and potentially some undesirable spoilage organisms.