A temporary loss of flavour and bouquet usually found straight after bottling – it is caused by too much contact between air and wine at the bottling stage.
A temporary condition that often occurs immediately after bottling or after wines are shaken during transport. Also called bottle shock. Allowing the wine to few days of rest will rectify the problem.
A condition affecting wines immediately after bottling or shipment. The wine can taste flat or off, or smell of sulfur dioxide. This condition will disappear in about two or three weeks if the wine is stored properly.
A temporary condition characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. Also called bottle shock. A few days of rest is the cure.
Wines which start to go bad during poor shipment, the condition can disappear in 2-3 weeks if the wine is stored properly.
Also known as bottle shock. A temporary condition, often caused when wine is bottled or when bottles or shaken or shipped, that interferes with a wine's flavors. It is “cured” with a few days of rest if shaken or shipped, or within a few weeks after bottling.
A temporary condition (often caused by shaking a bottle) that interferes with a wine's fruit flavors. It can be alleviated with a few days' rest.
