When exposed to oxygen, wine undergoes a process called oxidation. While a small amount of oxygen can enhance a wine’s flavors and aromas, prolonged exposure causes the wine to lose its vibrancy, develop off-flavors, and eventually spoil. To keep wine fresh, minimizing oxygen contact is key.
Wine preservation is essential to maintaining the quality and character of wine after it has been opened. Exposure to air, light, temperature fluctuations, and even improper sealing can degrade a wine’s flavor, aroma, and structure over time. Here are some key strategies to preserve wine and prolong its enjoyment.