Can Wine Go Bad, Taste Like Vinegar, or Get Corked? Understanding Wine Aromas and Spoilage
Wine is a complex, evolving product, and part of the enjoyment comes from its variety of flavors and aromas. However, like all organic products, wine can go bad. In this blog, we will explore how wine can spoil, why it sometimes tastes like vinegar, and what it means when wine is “corked.” To start, let’s first understand how aromas and compounds develop in wine and how external factors like temperature and storage conditions can change them.
From Vineyard to Bottle: How Aroma Compounds Develop in Wine
Wine aromas are a direct result of compounds that are formed during the wine-making process. These compounds come from grapes in the vineyard, the fermentation process, and aging.
In the Vineyard: The variety of grape, soil, and climate (known as terroir) contribute unique compounds that give wine its initial flavors.
Fermentation: During fermentation, yeast converts sugar into alcohol. This process releases various aromatic compounds, such as esters, which are responsible for fruity smells, and phenolics, which add complexity.
Temperature and Aging: The way wine is fermented and stored—especially temperature—can significantly impact its final aroma and flavor. For example, cooler fermentation temperatures tend to preserve delicate fruit aromas, while higher temperatures may produce bolder, spicier notes.
But just like how an apple turns brown after you leave it out, wine also changes over time—sometimes for the worse.
How Can Wine Go Bad?
Wine spoilage can occur due to oxidation, bacterial contamination, or poor storage conditions. When wine is exposed to too much oxygen, it begins to oxidize, which leads to undesirable changes in flavor and aroma.
Think about an apple: when you bite into it and leave it out, it starts to turn brown. This is because of oxidation. Wine goes through a similar process when exposed to air for too long.
Oxidation: When oxygen comes into contact with wine, it alters the chemical structure, dulling the flavors and aromas. A once-vibrant wine might become flat or lifeless, and prolonged exposure will eventually turn the wine sour.
Acetic Acid Bacteria: If bacteria such as Acetobacter get into the wine, they can convert the alcohol into acetic acid, giving the wine a vinegary taste.
When Wine Tastes Like Vinegar
The sharp, sour taste of vinegar in wine is often a result of acetic acid. This acid is naturally present in small amounts in all wines, but if the wine is improperly stored or exposed to air, the bacteria that convert alcohol to acetic acid will thrive. The wine will then begin to taste unpleasantly sour and smell sharp, similar to vinegar.
Signs Your Wine Has Turned to Vinegar:
Smell: A sour, sharp aroma resembling vinegar.
Taste: An overpowering sour flavor that masks any fruitiness or richness the wine once had.
Appearance: The wine may become cloudy or develop a change in color, often becoming brownish or dull.
What Is Corked Wine?
“Corked” wine refers to wine that has been tainted by a chemical compound called TCA (trichloroanisole). This occurs when natural cork is contaminated, and the resulting smell and taste in the wine can be quite unpleasant. Corked wine smells musty, like wet cardboard or a damp basement, and the flavor is often flat or completely off.
How to Tell if Wine is Corked:
Smell: A musty, damp smell, like wet newspaper.
Taste: The wine tastes flat, and any fruitiness or richness is muted.
Cause: Cork taint from TCA, often due to the use of natural cork closures.
How Temperature Affects Wine
Temperature plays a key role in both the fermentation and storage of wine. During fermentation, temperature controls the development of flavors. Wines fermented at higher temperatures may taste more robust, while cooler fermentations preserve fresh, fruity notes.
After bottling, storing wine at the wrong temperature can cause it to spoil faster. Heat accelerates chemical reactions that lead to oxidation, while extreme cold can dull the flavors or cause sediment to form.
How to Tell If Wine Has Gone Bad
If you’re unsure whether your wine has gone bad, there are some telltale signs:
Visual Changes: Cloudy wine or sediment is a good indicator. Also, red wines may turn brown, and white wines may become more yellow.
Smell: If your wine smells like vinegar, wet cardboard, or rotten fruit, it’s time to pour it down the drain.
Taste: A sour, sharp, or overly sweet taste is a clear indication that something’s wrong.
Best Practices for Storing Wine
To keep wine from going bad, store it properly:
Temperature: Keep your wine in a cool, dark place. Red wines are best stored between 55°F and 65°F, while white wines and sparkling wines should be stored slightly cooler.
Humidity: Around 70% humidity prevents the cork from drying out.
Position: Store bottles horizontally so the cork stays moist, preventing air from seeping in.
Can Wine Go Bad After Opening?
Yes, once you open a bottle, it is exposed to air, which begins the oxidation process. Here’s how long different wines last after opening:
Red Wine: 3-5 days, tightly sealed.
White Wine: 3-7 days in the fridge.
Sparkling Wine: 1-3 days, as it quickly loses its bubbles.
FAQs About Wine Spoilage
1. How can I tell if my wine has gone bad?
Look for changes in color, cloudiness, off smells (vinegar or wet cardboard), and a sour or flat taste.
2. Why does wine sometimes taste like vinegar?
Wine tastes like vinegar when it has been exposed to air for too long or has been contaminated by acetic acid bacteria.
3. What does corked wine mean?
Corked wine has been tainted by TCA, giving it a musty, moldy smell and flat taste.
4. How long can I store wine at home?
Unopened wine can last for years if stored properly, but opened wine should be consumed within a few days to a week.
5. Can storing wine at the wrong temperature spoil it?
Yes, heat and cold can damage wine. Store it at the correct temperature to preserve its flavor and quality.
6. What should I do if my wine tastes off?
If your wine tastes sour, flat, or musty, it has probably gone bad. It's best to discard it.
