I'm new at using a barrel. I started a new 15 gallon barrel with a second wine to get the first heavy oak off the barrel. I think I oxidized the wine a little bit by using poor top up techniques. The second wine was not spoiled to undrinkability, although not very good. I don't think it is spoiled by bacteria, but oxidation, I could be wrong. I put my real wine in the barrel after the second wine was finished and am using better top up technique. I am detecting a little bit of the oxidized off flavor in this good grape wine. Could this be transferred to another wine, assuming it is not bacteria?
I tell ya, wine making is one worry after another.