WSET Level 1 Practice Question · Episode 64
Show Answer & Explanation (try the quiz first)
Practice Question
What is it called when a wine loses its freshness due to overexposure to air, causing white wines to turn brown and smell like apple vinegar?
- A. Fermentation
- B. Oxidation
- C. Carbonation
- D. Maturation
Answer & Explanation
Answer: B. Oxidation Explanation: While oxygen can soften wine, too much of it ruins it. 'Oxidized' wine loses its fresh fruit aromas, turns brown, and smells like bruised apples or vinegar. This usually happens if a cork dries out and leaks air, or if a bottle is left open for too long. It is one of the most common wine faults along with cork taint.
Key Theory Summary
Oxidation is the ageing process of wine gone wrong: 1. Color Change: - White Wine: Lemon -> Gold -> Brown. - Red Wine: Purple -> Ruby -> Tawny/Brown. 2. Aroma Change: Fresh fruit -> Dried fruit, caramel, nuts, vinegar. 3. Prevention: Store wine in a cool, dark place and keep it horizontal to prevent the cork from drying out.
Expert Exam Tip
[Trap]: Don't assume "a brown wine is always spoiled." Some wines like Sherry or Port are intentionally oxidized to create their unique flavors. It is only a fault in regular, fresh-style wines. [Tip]: If 'Brown color in white wine' or 'Vinegar smell' appears in the exam, look for 'Oxidation.'