I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentive stress . . .
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Most top-scoring red wines made in the U.S. are bottled after 18–24 months in barrel.
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Lysozyme, Adding Sugar, and Oak Alternatives
Excluding 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.