Possible Issue?

Looks ok to me.

Roger

IMO, most likely minor degassing from the last racking i.e. particulates creating nucleation points that have picked up some of the carbonic acid/dissolved CO2 and small amount of proteins......

Taste and smell ? If the batch tastes ok then its likely to be ok. Smells can get a bit weird so as long as its not rotten egg/H2S or farts (which you wouldn't normally get this late in the process but.....) which would suggest stressed yeast or even worse, mercaptans present due to unresolved stressed yeast earlier on (you'd remember the stink anyway if you'd had stressed/under nourished yeast issues).

Or of course acidic/vinegar smell - which you'd likely be able to taste as well.....

There's a few other possibles as well, but given your ingredients, unlikely.

So as above, it it tastes ok, it likely is.

You could de-gas, as that stops the particulates and bubbles thing if you're worried bit I'd just leave it if it were mine.

As long as its been sulphited.....no probs IMO.

Just check the gravity. Your yeast may have awakened. Your gravity only dropped about 90 points so you haven't reached 14% ABV. You may want to fully stabilize by adding sorbate (plus a little more sulfite).