Identifying a wine has gone bad before consuming it is essential for both a pleasant experience and avoiding an impact on your health. Spoiled wine can lead to unpleasant tastes and aromas, making your drinking experience far from enjoyable. Furthermore, consuming compromised wine can pose potential health risks, especially if the spoilage is due to harmful bacteria or mold. Understanding the warning signs can save wine enthusiasts from disappointing moments and even adverse reactions.
There are several misconceptions about wine spoilage. Many believe that only cheap or old wines can go bad. In reality, even experienced drinkers can encounter spoiled wines, as spoilage can occur at any price point or age. Recognizing the signs of deterioration is crucial for anyone looking to enjoy a glass of their favorite wine.
Today at The Wine Club Review, we explore six key indicators of bad wine: off-putting odors, unusual colors, sediment buildup, cork condition, carbonation, and taste changes. By familiarizing yourself with these warning signs, you can confidently assess the quality of a wine and ensure a more satisfying experience.
How Long Can Wine Be Opened Before It Spoils?
When a bottle of wine is opened, oxygen, heat, and light exposure trigger the spoilage process. However, the life span of a wine can vary based on its type, initial quality, and how it’s stored after opening. Sparkling wine, for example, loses its effervescence quickly after opening. These are best enjoyed within one to three days and stored in the fridge.
Lighter-bodied wines like rose or light white wine taste best when consumed within three to five days due to their sensitivity to oxygen and how quickly the flavors and aromas can dull. A fuller-bodied wine like a bolder red has a higher tannin structure and can last a few more days, especially when stored in the fridge. Some red wines even improve in flavor when exposed to some oxygen. On the other end of the spectrum is a fortified wine like a port or sherry. Due to the higher alcohol and sugar content, these can last one to three weeks in the fridge.
Oxygen exposure, heat, and light are the biggest factors contributing to wine spoilage. Different wines react uniquely to these and show signs of spoilage in various ways. Red wines tend to show color changes before the aroma is noticeable, while white wines will change in flavor or aroma faster than red wines. By employing proper storage techniques and using wine preservation devices like a vacuum sealer, you can maximize the lifespan of an opened bottle of wine and enjoy it over several days without a significant decline in quality.
What Causes Wine to Spoil?
Several factors cause wine spoilage, each impacting the wine’s chemical composition and sensory characteristics. Understanding these mechanisms is crucial for preserving wine quality and extending its shelf life.
Oxidation
Oxidation occurs when oxygen interacts with wine compounds, particularly phenolics, tannins, and alcohol. Once a bottle is opened, oxygen reacts with these compounds, leading to chemical changes. Initially, oxygen can enhance the wine’s aromas and flavors, especially for red wines, but prolonged exposure leads to spoilage.
The wine loses its fresh, fruity aromas as oxidation progresses and develops stale, flat, or sherry-like flavors. White wines may darken to an amber or brown color, while red wines may become duller and brownish. The flavors can become sour or harsh, resembling vinegar in some cases. This degradation occurs faster if the wine is stored in warm conditions or left open for an extended period.
Bacterial Contamination
While wine contains alcohol, which can prevent most harmful bacterial growth, certain bacteria, especially acetic acid and lactic acid bacteria, can survive. These bacteria can metabolize the residual sugars or alcohol in the wine and produce undesirable byproducts.
Bacterial contamination can lead to the development of off-flavors and aromas. The most common byproduct is acetic acid, which gives the wine a vinegar-like aroma. Some bacteria also produce other volatile compounds, such as ethyl acetate, which can give wine a strong nail polish remover smell. Malolactic bacteria, if not adequately controlled, can lead to off-flavors but are also intentionally used to soften wines.
Cork Taint
Cork taint is caused by a chemical compound (TCA), which forms when fungi come into contact with certain chlorine-based cleaning agents used during cork production. This compound can transfer from the cork to the wine.
Wines affected by cork taint are described as “corked.” The primary impact is a musty, damp cardboard or moldy aroma, along with muted flavors. TCA does not pose health risks, but it significantly reduces the wine’s overall quality, making it unpleasant to drink.
Heat Damage
Wine is highly sensitive to temperature changes. Exposure to high temperatures (usually above 75°F/24°C) accelerates chemical reactions in the wine, especially oxidation. This process is known as “cooking” the wine, which can occur during transport, improper storage, or when left in a warm environment.
Heat damage can prematurely age the wine. Over time, wine will lose its fruitiness and become flat, stewed, or jammy, with a cooked fruit flavor. The aromas may turn to overly caramelized or baked fruity notes. Heat can also push the wine through the cork, causing leakage or popping the cork, exposing the wine to even more oxygen.
Light Exposure
Light, particularly ultraviolet (UV) rays from sunlight or fluorescent lighting, can degrade wine’s chemical compounds. Light-sensitive compounds like phenolics and tannins can break down, altering taste profile. This effect is particularly evident in wines stored in clear or light-colored bottles, which offer less protection from UV rays.
Light exposure, or “light strike,” causes wines to develop off-flavors and aromas. In white wines, it can result in the development of “skunky” or sulfur-like smells. Red wines can oxidize more quickly under intense light, losing their color and freshness. The taste can become dull and lacking in complexity.
What Are the Most Common Warning Signs of Spoiled Wine?
To determine if a wine has spoiled, you must use all your senses, like sight, smell, and taste. Here are the most common warning signs of spoiled wine:
Off-Putting Odors
An off-putting aroma is a reliable telltale sign of potential wine spoilage. These can range from sour to moldy, which indicates microbial activity or chemical degradation. A vinegar smell can be a sign of oxidation, and a moldy or musty aroma is a sure sign of cork taint.
Detecting hints of nail polish remover can be a sign of ethyl acetate, which forms from the interaction of alcohol and acetic acid during spoilage. And finally, if you smell a rotten egg or sulphuric smell, this can mean sulfur compounds were improperly used during the winemaking process, or the wine was exposed to light for too long.
Discolored Appearance
A change in wine color can happen after exposure to light, heat, or oxygen, all of which can cause spoilage. A red wine typically will shift from a vibrant color to a duller brown, indicating oxidation has taken place. A white wine will turn more amber or darker in color once exposed to oxygen. Any cloudiness in either variety is an indicator of a quality issue. This can normally signify microbial growth and wine spoilage.
Fizzy Texture in Still Wines
If you notice a still wine has developed bubbles or an effervescence, that is a sign something has gone wrong, and the wine has undergone a secondary fermentation. This happens when yeast consumes any residual sugars and produces carbon dioxide bubbles. The introduction of wild bacteria or yeast can occur at multiple stages during improper bottling or storage, indicating a spoiled wine.
Cork Pushing Out of Bottle
If you see a cork pushing out of a bottle, that clearly indicates spoilage or microbial contamination. Heat can commonly cause a cork to push out of a bottle, which can lead to leakage and oxygen exposure. This wine was likely not stored properly or exposed to excessive microbial activity.
Vinegary or Sour Taste
A telltale sign of spoilage is a sour or vinegar-like taste. This is caused by acetic or lactic acid once wine is exposed to oxygen. Vinegar is the most common type of wine spoilage and is easy to identify. Usually, vinegar flavors are accompanied by a sharp tang and unpleasant mouthfeel.
Visible Sediment or Floating Particles
Unusual sediment or floating materials can be a warning sign, though not all sediment is bad. Harmless sediment is a natural part of aging and maturation, especially in red wines. If you see unusual floating particles or haziness, particularly in a younger wine or white variety, this can signify microbial contamination. The presence of mold or clumps floating in the wine is a sure sign of spoilage and should be avoided.
What Can Happen if You Drink Spoiled Wine?
While drinking spoiled wine is generally not dangerous, it can result in a range of unpleasant experiences, from poor sensory enjoyment to mild discomfort:
Unpleasant Taste Experience
The flavor will change drastically depending on how badly a wine is spoiled. The most commonly reported change to wine that has gone bad is a vinegar-like flavor that gives it a sour and sharp taste. A spoiled wine frequently tastes flat and dull or develops a chemical flavor.
Red wine tastes more bitter, whereas white wines can become more sherry-like or caramelized. If a wine has been affected by cork taint, it will have a musty and moldy-like flavor characteristic of this type of spoilage.
Mild Digestive Discomfort
If you do consume spoiled wine, you can experience mild discomfort or gastrointestinal distress. Spoiled wine can be safe to consume in small amounts, but for some people, this can result in nausea or an upset stomach. If the wine has undergone significant bacterial growth or is highly oxidized, this can cause acetic or lactic acid formation that is upsetting to the GI tract. Typically, these symptoms are mild and dissipate quickly.
Potential Allergic Reactions
Some people may be sensitive to certain compounds that form during wine spoilage, triggering allergic reactions or exacerbating pre-existing sensitivities. Sulfites are common preservatives added to wine that certain people may be sensitive to.
While they are not a direct product of wine spoilage, there is the possibility of an allergic reaction in some that causes headaches, respiratory issues, or rashes. Histamines are another common culprit in those prone to allergic reactions.
As wine spoils, certain bacteria may produce higher levels of histamines, causing allergy symptoms like headaches, flushing, or nasal congestion after consuming spoiled wine.
Possible Foodborne Illness
Severe bacteria contamination can pose a risk of foodborne illness in extreme cases. Luckily, this is quite rare due to the antimicrobial properties of alcohol and the acidic environment. Acetic acid bacteria are the ones responsible for turning wine into vinegar.
They can cause sour and off-flavors, and these are harmless. However, another bacteria or yeast could develop in a bottle left open for extended periods. Although very rare, if extreme enough, this could produce mild food poisoning symptoms like nausea, vomiting, or diarrhea.
How Can You Prevent Wine from Going Bad After Opening?
Each wine type stays fresher longer with different preservation methods. Whether it’s a red, white, or sparkling wine, store an opened bottle in the fridge. The cooler temperatures will slow down the oxidation process and help protect the flavor and aroma. Store opened bottles upright as well to limit the surface area of wine exposed to air to further reduce oxidation.
How an opened bottle is sealed will affect the longevity and lifespan of the wine. It is important to prevent excessive exposure to air. A vacuum stopper will remove any oxygen from the bottle before sealing it, while an inert wine preserver uses a gas like argon or nitrogen to form a protective layer over the wine, preventing the oxygen from interacting with it. Even reusing the original cork to reseal a bottle will reduce the amount of oxygen exposure.
No matter how well you preserve an open wine, it’s always best to enjoy wine at its peak freshness as its quality diminishes over time. Try to consume the wine within a few days of opening for optimal flavor and aroma enjoyment.
Bottom Line
To properly evaluate a wine to determine if it has spoiled, it’s important to use multiple senses to assess the wine. Smell, taste, and appearance tell you a lot about a wine’s quality and if it has been exposed to contaminants or oxygen. If there are hints of spoiled aromas like overripe fruit, discoloration or dullness, sour or vinegar flavors, or a change in texture, that could be a sign of bad wine. Wine that exhibits these characteristics is best to be avoided.
Not all changes are harmful, though. Sediment in older red wines or slight shifts in aroma may be harmless or even desirable in well-aged wines. Recognizing these warning signs helps wine enthusiasts and beginners alike avoid unpleasant experiences and potential health risks while also deepening their understanding of wine’s quality and preservation methods. By implementing proper storage and preservation techniques, you can extend the lifespan of opened wine and continue to enjoy its full potential.
FAQs
Can you drink wine that has gone bad?
Yes, but it likely won’t taste good. Spoiled wine can taste like vinegar and smell sour or musty. While mildly spoiled wine might cause slight stomach discomfort, severely contaminated wine should be avoided due to the risk of foodborne illness.
Is it safe to drink wine with floating particles?
It depends. Sediment in red wine is normal and safe, especially in older bottles. However, mold or bacterial clumps indicate spoilage, and the wine should not be consumed.
How does temperature affect wine quality?
Temperature plays a major role. Heat can accelerate spoilage, while cold preserves wine. However, if it’s too cold, the cork may be pushed out, allowing oxidation. Wine should be stored around 55°F and refrigerated after opening.
Can you tell if wine is bad by its color?
Yes, color changes often indicate spoilage. Red wines turn brownish, and white wines turn amber when oxidized. Cloudiness, especially in white wine, may signal spoilage or contamination.
What does oxidized wine taste like?
Oxidized wine tastes vinegary or nutty, with a dull, flat flavor and appearance. While safe to drink, it’s unappealing and best avoided.
