Bottle-shock
From Wikipedia, the free encyclopedia
Bottle-shock or Bottle-sickness is a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. After several weeks the condition usually disappears.
Specifically, bottle-shock is caused by excessive oxygen introduction during the latter stages of the winemaking process. It may result in a one-dimensional flavor profile.
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