Why wines ‘go bad’ after a few days?

Have you ever wondered why wines ‘go bad’ after a few days?

All opened wines will oxidise and this is the process which turns wine to vinegar. This process is influenced by a few factors and here is a few tips to take into account with regards to wine “going bad”.

After opening a bottle of wine it just takes a few days for the wines to “go bad”. The time which it will “stay good” depends on a few factors.

Both red and white wines will oxidise once exposed to the elements and will eventually convert into vinegar. Essentially, the only wines that keep for any length of time after removing the closure are fortified ones (ports and sherries).

Typically, white wines will turn sour faster than reds and the process is accelerated by higher temperatures; by replacing the cork or screwcap and keeping the wine in the fridge, oxidation is inhibited but not avoided.

A rule-of-thumb says that letting an open bottle of wine stand on the counter accelerates the ageing process by one year for each day opened.

If this is the case, a red wine intended to age for a few years may be propelled to age in this rather crude fashion. The counter is that in opening a bottle of wine and not finishing it in one sitting, there is the opportunity to drink it up to several days later.

A white wine does not usually last longer than two days after opening and being stored in the fridge.

Source: tonight.co.za


~ by tallhorsewines on November 22, 2010.

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