Does the wine lose its qualities once open?

The myth that he “spoils” quickly after opening it is a much discussed topic. Although oxygen exposure affects wine, it does not always mean that it is ruined immediately. What to take into account to enjoy a wine for several days without losing its essence?

The idea that wine loses all its virtues when opening comes from half truth: oxygen is the main factor that alters this drink. When the air comes into contact with the wine, the oxidation process begins, a chemical reaction that makes it loses flavor, aroma and quality as “airy”.

This process varies according to the type of wine and conservation conditions, but on average it takes between 4 and 7 days to deteriorate completely. However, this loss is not inevitable: there are ways to slow down oxidation and conserve wine in good condition.

The first step is to cover the bottle again. Using the original cork is the fastest and fastest measure. Although it does not completely avoid oxidation, it is better to leave the bottle open. If the cork was lost, it can be replaced by another of a different bottle, even if it does not fit perfectly.

The ideal, however, is to use silicone plugs, which come in different qualities and models: from the simplest to those that control oxidation, vacuum caps or inert gas preservation systems (such as nitrogen or argon).

The vacuum caps remove the air, which slows the oxidation, although without the additional protection of a gas that occupies that space. In the case of advanced systems, such as those who use inert gases, they work creating a protective barrier on the surface of the wine. Being denser than oxygen, these gases displace the air inside the bottle, preventing wine from in direct contact with the element that oxidizes it. This technique not only delays the loss of aromas, but also prevents the formation of compounds that give avinagrad notes.

Refrigeration is also a great ally, even in the case of reds. Save the bottle on the refrigerator slows the chemical reactions and microbial activity that could affect the taste. To serve, it reaches to take it out about 15 minutes before and the wine recovers its ideal temperature.

In addition to oxygen, direct light and heat accelerate chemical alterations, so it is important to keep the bottle in a dark and fresh place – like the refus or a pantry – to protect its aromas and flavors.

Finally, it is important to say that not all wines react the same to oxidation. Light whites, pink and sparkling are more vulnerable: their fruit profiles and, in the case of sparkling, their bubbles, they fader quickly. On the other hand, the reds – thanks to the tannins – and the fortified wines, with high content of alcohol or sugar, resist better.

Even so, the impact is not instant or universal, and believing that a wine is ruined in one day is an exaggeration. Sensitivity varies, and knowing the type of wine helps make better decisions.

In short, wine does not lose its qualities automatically when opening it. With some care and some ingenuity, you can continue to enjoy a good drink for several days.

Vinitus founder