When a wine spoils, it is said to be spoiled. This occurs when the acetic bacteria, responsible for the acidity of the broth, increase excessively, unbalancing the drink. And this increase in acetic bacteria is produced by excessive contact with oxygen during the production, bottling, marketing or conservation of wine.
We also refer to chopped wine as acetification or vinegaring, since precisely the alteration in the organoleptic properties of the broth causes it to present a much more acidic and rancid flavor. When it is chopped, its flavor is ruined and it is no longer pleasant to enjoy a glass of wine, as it will be more like drinking vinegar, which in fact can cause an unpleasant tummy ache. Therefore, it is important to know how to detect when a wine is pungent.
First, let’s delve into how to tell if a wine is pitted once opened. There are three fundamental aspects that will reveal the poor condition of the broth: its flavor, its smell and its appearance.
At first glance, crushed wine has a cloudy, dull consistency. Red wines are more opaque and white wines are darker. In the case of sparkling wines, they lack their bubbles. Additionally, there may be particles suspended in the wine or haze on its surface. However, sediments at the bottom are not an indication that the wine is crushed.
As for smell, if the wine is crushed, it will give off a characteristic smell of rotten apples. Additionally, you may notice the aroma of chemicals such as glue and acetone. Regarding its flavor, chopped wine has a strong acidic and rancid, vinegary taste, without fruity notes being appreciated.
Although it is easier to tell if the wine is spoiled by its taste and smell, we can also tell that it has spoiled without opening the bottle. Starting with their consumption date, young wines must be consumed within a maximum period of two years, although this does not apply to older wines.
If you see a lower amount of liquid than normal, with more than a finger’s difference between the cork and the line of the broth, it is another sign that shows that there is more oxygen than there should be inside.
Precisely for this reason, the appearance of the cork is an unmistakable clue when it comes to knowing if the wine is crushed. It is normal for the cork to be stained underneath, but if it has been moistened by wine beyond the base, you will know that it has been pitted. It is also indicative of the poor condition of the wine if the cork protrudes and the capsule is slightly bulging.
