We are on our 2nd year on making a Tempranillo from our own little vineyard. We pressed a little less than 50 gallons about 5 months ago and are using a stainless steel fermenting barrel. We racked the wine about 3 months ago and all was good but in racking again today, I noticed a slight effervescence on the tongue that wasn't there before. The color and smell are both good. Any ideas on whats going on? Is there anyway to get rid of the effervescence before bottling?