Oxidation

A process that often starts when the cork is leaking, making the wine exposed to oxygen. In the presence of certain bacteria, oxygen is ultimately converted to acetic acid, and this is obviously an acidic experience. For white wine, the wine becomes darker, more yellow and finally almost brownish. Red wines become pale and get a brown-orange color, the fruitiness and taste disappear and both types become flat and tired. White wine comes closest to recall sweet sherry. It should be noted that to some types, oxidation is provoked in order to obtain a particular aromatic style. The most famous are the Vin Santo types and the Sicilian Marsala DOC.