The cooler temperature will slow down the reactions that are responsible for spoilage, meaning oxidation and growth of acetic-acid bacteria. Otherwise, "your simplest solution is to cork, screw, or stopper the wine, and pop it in the refrigerator," Den Haan shares. You can also use a wine-preservation system such as Coravin Timeless ($199) if it fits within your budget and you're serious about wine. Gadgets like wine pumps and wine gas can be helpful to remove or replace the oxygen that can prematurely age wine," Den Haan says. "There are a few options depending on the tools. Still, it's possible to extend its shelf life - and avoid making an accidental batch of vinegar - by storing it properly. Baker says, but when wine is exposed to oxygen, this bacteria "converts the alcohol into acetic acid and acetaldehyde, causing the wine to a vinegar-like taste and smell." (For context, acetic acid is the main component in standard white vinegar.)Īs with all good things in life, an open bottle of wine won't last forever. "This type of bacteria is not pathogenic," Dr. The presence of acetic-acid bacteria also contributes to spoilage, according to Kimberly Baker, PhD, RD, LD, director of the food systems and safety program team at Clemson University Extension Service. This can make the wine lose its vibrancy, color, and flavor, Coly Den Haan, certified sommelier and owner of LA-based wine shop Vinovore, says. Oxygen exposure causes chemical changes in the wine, a process known as oxidation. This is mainly due to two reasons: oxygen exposure and nonpathogenic bacteria. In most cases, wine goes bad because it's been open for too long. So when we say wine has "gone bad," it doesn't mean it's growing gross bacteria rather, it simply means means "it's no longer desirable to drink," Ewing-Mulligan notes. In wine, on the other hand, the alcohol prevents this type of bacteria from forming or growing in the first place, Ewing-Mulligan says. Basically, food spoils when pathogenic (harmful) bacteria cause decay. Wine can definitely go bad! However, it's worth noting that wine does not "spoil" in the same way food does, according to Mary Ewing-Mulligan, master of wine, wine educator, and president of International Wine Center, an independent wine school based in New York City.
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