5 things that can ruin the wine in your bottle

When you happily open a bottle of wine and prepare to savor it carefully, are you surprised by the wine's spoilage? How can an unopened bottle of wine go bad?

When you happily open a bottle of wine and prepare to taste it carefully, you will find that the wine has spoiled. There is nothing worse in the world! It's like dropping the cone you just bought. It's like losing a shiny balloon. To make matters worse, wine spoilage can be difficult to detect.

Watch out for five situations that can destroy the source of wine in the bottle:

1 Oxidation is both friend and foe of wine. Trace amounts of oxidation give wine the complex flavors we love, such as vanilla, tobacco, and dried fruit, but excessive oxidation can lead to dark colors and sour notes. Just like apples turn brown immediately after being sliced, wine grapes react with oxygen when pressed, which can affect their taste, aroma and color. From the color of the wine, we can judge whether the wine is over-oxidized. A bright red rim or almost clear white wine indicates that the wine is normal, but if the wine is brown, it indicates air in the bottle. On the palate, over-oxidized wines have a characteristic acidity, with aromas of stale or unripe or dried fruit.

2. Microorganisms There is no microbial reproduction in wine. Sugar and yeast attract countless sugar-eating bacteria. They don't produce alcohol and good wine, but they bring a strange taste. Saccharomyces cerevisiae, Lactobacillus and Acetobacter are three types of bacteria commonly found in the brewing process. They will fundamentally alter the taste, aroma and aging potential of a wine. Small amounts of Saccharomyces cerevisiae can add earthy aromas and unique character to wine. Small amounts of this bacteria can give wine a creamy taste. The most common problem in a wine cellar is the growth of bad bacteria, and since harmful bacteria live on the sugar, winemakers can use strong yeast to get rid of them and get rid of them before they can cause significant damage to the wine. Additionally, using a reverse osmosis machine can remove bacteria so that the wine doesn't spin too fast in the centrifuge, but this practice can also seriously alter the taste of the wine. As a result, most winemakers only use reverse osmosis machines to remove bacteria when necessary. If your wine smells like dirt or nail polish, it means your wine has been spoiled by bacteria.

3. Interrupt fermentation. "Interrupted" fermentation means that the glucose is not fully converted to alcohol. This is great for winemakers who want to produce sweet wines, but residual sugar in the wine tends to contaminate the wine because sugar is the nutrient for all the bad bacteria. These bacteria can ruin a wine or turn it into a completely different wine if not checked carefully. Strong yeast strains can solve slow and incomplete fermentations, but winemakers need to use them on a case-by-case basis, monitor the wine closely, and add them just in time before the bacteria interact with an otherwise deliciously clean wine.

4. Smog pollution Wildfires occur every year in the western United States, not only burning large forests and houses, but also destroying grapes. Fireworks from bushfires often linger in the valleys of many wine regions for weeks, eventually piercing the grape skins and ruining the flavors of the grapes. Because grape skins are porous, it gradually absorbs flavors from the smoke, giving the wine a musty smell. Since most of the contamination occurs in the grape skins, grape wine can sometimes be made from grapes instead of red wine to avoid losses. the

5. Impurities include insects, leaves, branches and even birds. Sometimes these impurities are fermented with the wine. While breweries generally try to avoid impurities during fermentation, it's inevitable that a spider or two will end up in the barrel. Thanks to modern advanced filtration systems, we don't see insects in wine bottles, but its fragments start to alter the wine before it is filtered. For example, a few ladybugs can contaminate thousands of liters of wine. During fermentation, air bubbles and chemical reactions mix the flavors and colors of the grapes, grape seeds and other substances, including ladybugs, twigs and leaves, which often give the wine an odd green and astringent taste reminiscent of the undeveloped wine. Ripe fruit.

So when you open a bottle of wine and smell or taste an unpleasant smell, it may not be your taste, but something is wrong with your wine.