slight vinegar taste

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jkrug

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I have made a couple batches of wine within the past year that have gone south after bottling. After awhile they begin to have slight vinegar taste to them. What can make it have that slight taste? Any thoughts? Don't wanna make the same mistakes again. Any suggestions appreciated.
 
I agree with hoover. Acetobacter bacteria is everywhere. That's why everything that touches your wine--from vats to tools-- need to be sanitized with meta.

The second thing is that because vinegar production is an oxidative process, it takes oxygen to produce it. So limit headspace in your carboys and use proper amounts of sulfite for the PH of your wines.
 
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