How does wine spoil?

Answer 1

Every single pigging one makes wine goes bad so dont make wine its nice but ye

Answer 2

Because of oxidation. Oxygen will immediately begin affecting the fruit structure of a wine once it is opened. Much like an apple sitting on a counter after being cut and turning brown, a wine will oxidize in the same way, although at a slower pace as the alcohol in wine acts as a preservative but only for a limited amount of time. Generally a wine will be good for 1-2 nights and in some exceptional cases where wines are very concentrated and very well made they can last longer, but beyond 3 days and any wine will reach its limit.

Answer 3

This can happen in a number of ways: Oxidisation - where the wine ages too much. The wine will look brown, very few fruity flavours will be evident. This can be a result of too much air getting into the bottle in a short period of time (eg from a faulty cork) or a wine being kept too long and too much air getting into the bottle over a long period of time. Lightstrike - when a bottle is exposed to light for a prolonged period of time. Especially bad for clear, colourless bottles. The wine tastes dull. Cooked wine - when a wine bottle is exposed to too much heat. Again, fruitless wine, sometimes with a hint of brown colouring to it. Corked wine - when a wine reacts with a chemical called TCA (trichloroanisole) in the cork. The wine smells something like wet cardboard. Can be hard to diagnose, because wines can be corked to a different degree. This time is sometimes overused to include all faults in a wine. Brett (brettanomyces) - a type of yeast, generally resulting from lack of hygiene... a dirty bottle, for example. It doesn't take much dirt for this to happen either. The result is a wine with "mousey" flavours and odours. Not very pleasant. Volatile acidity (VA) - also the result of bad hygiene, especially dirty bottles. You'll get the smell of rotten egg gas or intense sulfur coming from the wine. Sulfur issues - wines can have excess sulfur dioxide added (a preservative, necessary for keeping the wine for a few years). Sometimes when a wine is opened (particularly those under screwcap), excess sulfur can waft off the top of the wine. However, this will disappear over time and the fruit flavours of the wine will shine through. Decanting can help this immensely. This is the only one of the wine faults on this page that can be fixed by the consumer. The rest are permanent changes to the wine.

Answer 4

WELL, it doesn't go BAD, it gets corked, but the it doesn't taste good anymore

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Wine does go bad. Most wine is made to be drank within a few years of being bottled. Only premium wines improve with age.

Answer 5

Wine will go sour when air gets to it, so a faulty cork may be the cause, or if you open the bottle and leave it for a few days it may turn sour. Wine can also have a reaction with the cork and turn sour, this is know as corked wine.

Answer 6

Yes. Red wine especially. If it is a brownish color or if it tastes vinegary, you may as well pour it out.

Does it hurt to cook with it?

Answer 7

Check out this link. Your question will be well answered. www.cellarnotes.net/how_long_keep_open_wine.htm

Answer 8

Yes red wine does go bad. Going bad does not mean rotten though just loosing some of the acohol in it!

Answer 9

it never does genius.

Answer 10

O