Wine, like any noble product, requires proper care to preserve its properties and taste qualities. It often happens that we unconsciously store wine in inappropriate conditions, which leads to loss of taste, aroma and even to its spoilage. The ability to assess the condition and quality of wine is valuable knowledge that can be useful at various social gatherings, allowing you to avoid embarrassing situations.
If we have a suspicion that the wine is spoiled, we should not be guided by one determining factor. You should always pay attention to several aspects - not only the color, but also the smell and taste, to make sure that the wine really could have gone bad. Only a comprehensive assessment will allow us to make the right decision about whether the wine is still drinkable. How to recognize tainted wine? Read this article!
Changing color
One of the first signs that a wine may be tainted is a change in its color. Red wines that start to brown, or white wines that turn a much darker shade, may indicate that the product is no longer completely fresh. It is also worth noting that natural oxidation processes change the color of wine, and some wines intended for aging may change color slightly over the years, which does not make the product more unsuitable for consumption.
Smell and taste
Unpleasant odors are another clear sign that the wine may be spoiled. Characteristic aromas of vinegar, mustiness or sulfur may indicate that the wine is unfit for consumption. If the wine smells like a cellar, this is a sign that it may have been seriously damaged.
In terms of taste, a sour, metallic, or bitter finish is another worrying symptom. The wine must be balanced, and if any of these flavors prevail, it is likely that the wine is no longer drinkable.
Bubbles in non-shrinking wine
Bubbles are welcome only in shrinking or sparkling wines. However, they are not a phenomenon that we would like to see in non-mutinous wines (with the exception of some species). Especially with red wines, this is the first warning sign that something may be wrong with the wine.
While in sparkling wines the presence of carbon dioxide is necessary, in non-sparkling wine it can mean that secondary fermentation has occurred. This is the process by which wine is re-fermented, which results in unwanted bubbles and a sour taste that resembles vinegar or unpleasant bitterness.
Cork status
If the cork is dented or leaking, it can be a sign of poor storage of the wine or its spoilage. Wine could come into contact with oxygen, which led to its oxidation and spoilage.
Tartar
Also worth mentioning is tartar, which is sometimes mistakenly considered a sign of spoilage. Tartar (potassium tartrate) is a natural crystal that can appear in bottles of wine, especially white wine, when it's overcooled. Its presence does not affect the quality of the wine or its taste – on the contrary, it indicates a high quality of the product and the absence of intensive filtration.
How to store wine so that it does not spoil?
In order for the wine to retain its properties, several rules must be observed. Temperature is key - red wine is best stored at 12-18°C, white wine at 8-12°C, and sparkling wine at 8°C. The position of the bottle is important, especially for wines with a cork, which must lie horizontally so that the cork remains moist and sealed. Proper humidity and lack of light are also important - it is best to store wines in a dark place with a humidity of 50-70%. Once opened, the bottle should be stored in the refrigerator, using vacuum stoppers to limit contact with oxygen.
To fully enjoy the taste of wine, you should be able to recognize the signs of its spoilage and use appropriate storage methods. Color, smell, and taste are key indicators of its quality. Storing it at the right temperature, away from light and moisture, and using vacuum stoppers when opening will help prolong its freshness. With these simple steps, the wine will retain its unique properties for longer.
Junior specialist in Marketing Communications and PR.
He is a graduate of the University of Warsaw and the Main School of Agriculture. We have been in the HoReCa industry for more than 10 years. For many years, he has been associated with the Trip group, Sobienie Royal Golf and Country Club, and the Florentin Restaurant in Warsaw.
She graduated from the Faculty of Architecture of the Warsaw Technical University with a degree in Architecture for the Knowledge Society and Visual Communications at the Polytechnic University of Milan. A specialist in creating a mood. She has gained experience at home and abroad at numerous international seminars (Seville, Lisbon, Florence), fellowships at La Sapienza (Rome), etc. m.in. in Carmi e Ubertis and ADM Milano.
A manager with many years of experience in the cosmetics, food, and children's industries. During his career, he was associated with such companies as: L'Oreal, Samsung, Danone-Nutricia, Unilever. During his professional life, he was responsible, among other things, for the development of e-commerce sales and content in Poland and the countries of Central and Eastern Europe. 
