Flat, stale, off-taste due to exposure to oxygen.
Refers to wines that have been to exposed to oxygen, resulting in a flat, dead wine.
Brownish in color, lacks freshness, flat, stale or sherrylike aroma and flavor. Usually the result of over exposure to air.
Flat, stale or sherry-like aroma and flavour; spoiled as the result of overexposure to air. Petillant A light sparkle. Rich Full, opulent flavour, body and aroma.
a flat ending taste, attributed to prolonged exposure of a wine to air. Mainly the odour of carbonyl compounds, primarily acetaldehyde. A colour change may also be apparent in white wines as a golden or amber colour. In red wines one may notice a red brick edge when holding the glass at a 45 degree angle to a light source.
having a tired or stale taste because of overexposure to air.
Wine that has been significantly exposed to air, which changes the wine's aroma and flavor.
Wine that has been in contact with air too long, causing it to darken and smell stale.
Having lost its freshness from contact with air. Off-taste.
Cardboard, paperlike note. Associated with beer that has had oxygen introduced into it after fermentation has completed.
Refers to wine damaged by over exposure to oxygen during production or storage. Oxidized wine can be dull and sherry-like and is usually brown-ish in color. This term is often used interchangeably with the term " maderized" because the effects are similar, but maderized wine is damaged by both oxidation and heat.
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 or old apples. Oxidized wines are also called maderized or sherrified.
Flat, stale or sherrylike aroma and flavor; spoiled as the result of overexposure to air.
Stale flavor of wet cardboard, paper, rotten pineapple, or sherry, as a result of oxygen as the beer ages or is exposed to high temperatures.
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.
In this case, combined with oxygen- specifically when organic material, which is mostly carbon, is decomposed by micro-organisms into carbon dioxide (and other compounds).
If a wine has been excessively exposed to air during either its making or aging, the wine loses freshness and takes on a stale, old smell and taste. Such a wine is said to be oxidized.
Spoiled as the result of overexposure to air, resulting in a flat, stale, or sherry-like flavor and aroma.
A wine exposed to too much air
A wine is turned to acetic acid by exposure to too much air. The wine becomes brown and flat and turns vinegary and stewed tasting.
Chemical term for "maderized," the reaction that occurs when wine interacts with air in the bottle over years (or, more quickly, after the bottle is opened), and turns brown, Sherrylike and unattractive. A controlled edge of oxidation, however, may be normal and even desirable in an old, ageworthy White Burgundy.
all wines are oxidized to a degree because of the presence of oxygen in or near them. A high degree of oxidation is not desirable in most table wines, while in fortified wines, especially Sherries, a greater oxidation is attained and desired. A table wine smelling more like a Sherry and tasting generally lifeless is said to be more or less oxidized.
Combined with oxygen. [ ] PARADIGM-- A particular way in which a person views the world, their reality.
Describes stale or 'off' wines
The smell of a wine that has been overexposed to air. White wines that are oxidized turn dark golden in color, lack freshness, and have an off nose and flavor.
Having lost its freshness cause by contact with air.
Term used to describe a wine that has been exposed to too much oxygen. The wine will turn brown and take on flavors and aromas similar to Sherry.
A loss of freshness from exposure to air (oxygen). If a wine has been open several days, it will become oxidized.
A spoilage condition caused by excessive exposure to air, oxidation causes a wine to brown and lose its fruitiness and freshness. Deliberate exposure to oxygen is, however, part of the character of some wines — Oloroso Sherries, for example. See RANCIO.
A wine that has lost its freshness from exposure to the air, similar to an apple turning brown and losing its flavor once the skin is peeled away. Oxidation is what ruins the flavors of leftover wines. Using products such as Private Preserve Wine Preserver (which blankets the wine with inert gas and prevents contact with oxygen) can prevent oxidation.
spoiled from over-exposure to air.
Concerns a wine who's taste reminds us of Madeira ; the wine, in this case, is oxidized and has a dark amber colour for white wines
Harmfully exposed to oxygen.
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.