Describes wine that has been exposed too long to air and has taken on a brownish color, losing freshness, and can develop a taste of old apples, old Madeira, or worse
Describes wine that has been exposed too long to air and taken on a brownish color, losing its freshness and perhaps beginning to smell and taste like Sherry
A chemical reaction wherein a chemical compound, is changed by increasing the electronegative charge of the compound either by adding oxygen or by using oxygen to take hydrogen atoms away from the compound
Describes wine that has been exposed too long to air and taken on a brownish colour, losing its freshness and perhaps beginning to smell and taste like Sherry or old apples Oxidized wines are also called maderized or sherrified
A flavor imparted to beer after lengthy storage in packages, induced partly at least by the oxygen in the beer and in the headspace [of the package], detectable by odor as often as by taste, known to be caused by aldehydes formed from normal components of beer
Describes wine that has been exposed a long time to oxygen and taken on a brownish color This can result in a loss of freshness but older wines have a little bit of this and it is usually a positive thing if not overdone
Oxidation ruins wine As soon as a wine is exposed to the air, oxidation begins Even wine that has not been opened can suffer from oxidation, because of faulty corks As the wine becomes oxidized it takes on a stale, Sherry-like smell