If its in the bottle now there is nothing that can be done without dumping back into carboy. If it really disturbs you dump it back in after purgeing carboy with co2 or argon to help prevent any further damage, sulfite to proper level, and use a fining agent called Polyclar pvpp. Heres a clip from a published study
"Polyclar wine stabilisers (polyvinylpolypyrrolidone or PVPP) can be used to treat wines on a preventative or remedial basis against adverse effects attributable to polyphenol oxidation and polymerisation. PVPP will adsorb polyphenols, including those responsible for 'browning' and 'pinking' reactions in wine and then be removed by racking or via filtration. In this study, significant reductions in total polyphenol and tannin contents of Chardonnay and Xarel-lo wines were observed over a range of PVPP addition rates. Treatment also improved the colour of both wines. The use of PVPP in the winery as an ongoing preventative measure or as a remedial treatment is discussed to highlight its benefits in wine production"