The idea that wine loses all its virtues is barely opened is half truth. While oxygen is the main factor that alters this drink, its effect is not immediate. When the air comes into contact with the wine, oxidation begins, a chemical process that, over time, degrades its flavor, aroma and quality.
This deterioration does not happen instantly. Its speed depends on the type of wine and conservation conditions, but on average, it can take between 4 and 7 days to be ruined completely. However, this loss is avoidable if simple care is applied.
The first step is to cover the bottle again. Using the original cork is the fastest and fastest measure: it does not stop oxidation, but it slows it down. If the cork was lost, it can be replaced by another of any 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 most basic to those that control oxidation. Among the latter are vacuum caps and inert gas preservation systems, such as nitrogen or argon.
The vacuum caps extract the air inside the bottle, slowing down oxidation although without eliminating it completely. Instead, systems that use inert gases create a true protective barrier on the surface of the wine. Being denser than oxygen, these gases move the air inside the bottle and prevent direct contact with wine, delaying the loss of aromas and preventing the formation of compounds that generate avinagrad notes.
Refrigeration is another great ally, even for reds. Save wine in the refrigerator slows the chemical reactions and microbial activity that can alter its flavor. When serving, just leave it at room temperature for 15 minutes to recover its ideal temperature.
In addition to oxygen, direct light and heat they accelerate degradation, so it is key to conserve the bottle in a dark and fresh place, such as refusing or pantry, to protect its aromas and flavors.
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 their tannins, and the fortified wines, with greater content of alcohol or sugar, resist better.
In short, the impact of oxidation is not instant or universal. Thinking that a wine is ruined in one day is a myth. Knowing the type of wine and applying basic care allows you to enjoy it for several days without losing its essence.
* Vinitus founding partner
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By Sebastián Vucassavich
