Dr. Aude Watrelot, Jennie Savits, & Maureen Moroney | 2020
The oxidation of wine is the most common of wine faults that occur throughout the winemaking process and after bottling. Oxidation of wine is associated with the browning and darkening of white and red wine color. In white wines, the clear yellow color will become dark gold or brownish while red wines will be brown or brick red. The smell and varietal aromas of the wines decrease and some bruised apple, nutty, or sherry-like aromas develop in the oxidized wines.