Oxidative Stability

Oxidative stability is a wine’s ability to resist unwanted chemical changes caused by exposure to oxygen during production, storage and after opening. Oxidation can alter colour, aroma and flavour. The degree of stability depends on the wine’s composition, production method, packaging, storage conditions and use of protective measures such as sulphur dioxide.

What oxidation does to wine

Exposure to oxygen can cause fresh fruit aromas to fade and produce nutty, bruised-apple, sherry-like or stale notes, depending on the wine and the extent of oxidation. Some wine styles are intentionally made with controlled oxidative ageing, while unintended oxidation in a fresh wine may be considered a fault.

Factors that influence oxidative stability

• Oxygen exposure: air in the bottle or container, repeated opening and large headspace can increase oxidation.
• Temperature: warm storage generally accelerates chemical changes and can shorten the wine’s useful life after opening.
• Composition: acidity, phenolic compounds, sulphur dioxide and other components influence a wine’s response to oxygen.
• Packaging: closure type, container size and storage method affect oxygen ingress and exposure.
• Wine style: some wines are deliberately aged oxidatively, as with certain sherries and Madeiras; this does not mean every bottle of those styles is immune to further oxidation.

Oxidative ageing versus oxidation damage

Oxidative ageing is a deliberate production style in which controlled oxygen exposure contributes to the intended flavour profile. Oxidation damage occurs when oxygen exposure degrades a wine’s intended freshness or quality. A wine that has an oxidative style can still deteriorate after opening.

Using opened wine in a kitchen

Keep wine properly sealed and stored according to its style and intended use. Check aroma and taste before using it in a sauce; an oxidized or faulty wine can negatively affect the finished dish. Do not assume that fortified or oxidative wines remain suitable indefinitely after opening.

Chef’s tip: label opened bottles with the date and store them appropriately. Use wine for cooking only while its flavour remains sound and suitable for the recipe.