ArticleEvaporation Clarification, “Big” Reds, and Mold MaladyWritten by Alison CroweRemember, every time you open your barrel, you introduce air and potentially some undesirable spoilage organisms.Already a member? Log InYou'll Also Like Article MEMBERS ONLY Screw Caps and Fruit Wines: Wine Wizard Remember, every time you open your barrel, you introduce air and potentially some undesirable spoilage organisms. Already a member? Log In Article MEMBERS ONLY Cork Variability, MLF Question, pH Testing, and Aceto Problems A concerned reader asks the Wizard why commercially-purchased wines might have their corks raised. She also answers questions on metabisulfite use before malolactic fermentation, when to re-test for pH, and dealing with Acetobacter issues.