Spoilage is the deterioration of wine caused by unwanted microbes or oxygen, producing faults. Acetic-acid bacteria turn wine to vinegar (volatile acidity); Brettanomyces yeast adds barnyard aromas; oxygen browns and flattens the wine. Spoilage is prevented through cellar hygiene, sulfur dioxide, low pH, temperature control and limiting oxygen exposure. Once advanced, it is irreversible and renders a wine faulty.
WHY IT MATTERS FOR COLLECTORS
Spoilage is the enemy of both winemaker and collector. Proper storage — cool, stable, with sound closures — and prompt consumption of opened bottles prevent most of it. Recognising spoilage protects you from faulty wine.
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