Oxygen and wine have long been frenemies — just a small amount of oxygen helps a wine age and develop, but too much and a wine will quickly turn to vinegar. The cork is the bottle’s ultimate protector as a wine ages, letting just enough air in, while keeping most of it out. But once the cork is removed, that delicate balance ends: when air rushes in, it first benefits the wine, opening it up, but then it slowly moves the wine along its journey to vinegar. Once the oxygen has been introduced due to the cork’s removal – despite valiant efforts to pump it back out – there’s no stopping that transition…

How Oxygen Helps & Harms Your Wine


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