Oxidation is one of the most common wine faults and can occur during the winemaking process or after bottling. Oxidation happens when wine is exposed to too much air, causing a chemical reaction that changes the flavor and aroma of the wine. The effects of oxidation can range from subtle to severe, depending on the level of exposure and the type of wine.

For white wines, oxidation can cause them to become dull and lose their bright fruit flavors. The wine may start to taste like oxidized apples or sherry. For red wines, oxidation can cause them to lose their vibrant color and turn a brownish hue. The wine may start to taste like vinegar or have a musty aroma.

One of the main causes of oxidation is poor storage conditions. Wine should be stored in a cool, dark place with a consistent temperature and humidity level. If wine is stored in a warm or brightly lit area, it can speed up the oxidation process. Another cause of oxidation is faulty or damaged closures, such as corks or screw caps. If the closure doesn't seal properly, air can get into the bottle and oxidize the wine.

To prevent oxidation, it's important to take proper storage precautions and to check the wine's closure before opening. If you suspect a wine has become oxidized, you can try decanting it to see if it improves the flavor. However, if the wine is severely oxidized, there may be no way to salvage it.

If you're interested in learning more about wine faults and how to identify them, we recommend reading 'The Oxford Companion to Wine' by Jancis Robinson or 'Wine Faults: Causes, Effects, Cures' by John Hudelson.

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