After I watched now my Riesling quite a long while the second fermentation (BSA), he was nevertheless finally aufgeschwefelt this weekend, in hope that no sauerkraut clay/tone remains.
I find, the mild acid do not stand to the wine not badly. But it presents itself definitely differently than its brothers, who did not go through BSA. A strong acid stands for the Riesling nevertheless well to face.
In any case one is characterized the barrel and can be now avoided or used purposefully.