By
Dr Miguel Fernandez-Nino PhD
| Reviewed by
Dr Anny Manrich (PhD)
Page last updated:
05/05/2023 |
Next review date:
05/05/2025
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The contents of this article are fact-based except otherwise stated within the article.
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Author bio
Dr Miguel Fernández-Niño is a food scientist with expertise in food biochemistry, Food microbiology, synthetic biology, food waste valorisation, and industrial biotechnology. He writes and reviews content on these topics.
Dr. Fernández-Niño’s Highlights:
- Colombian scientist, with a Ph.D. in Biochemical Engineering from the Jacobs University Bremen (Germany).
- Alexander von Humboldt Postdoctoral Fellow at the Leibniz Institute of Plant Biochemistry in Halle (Germany).
- Expertise in using multi-omics approaches (e.g., metabolomics, metagenomics, and metatranscriptomics) to re-engineer products and processes of relevance for the food industry.
- Expertise in designing microorganisms (microbial biofactories and starter cultures) to produce value-added products and food waste valorisation.
“My professional goal is to contribute to the education and research in Food Engineering and Food Biotechnology. The major incentive of my career is to contribute to the diffusion of scientific knowledge in society, thus promoting rational thinking and evidence-based decision-making”- Dr. Fernández-Niño’s, PhD.
Professional Experience:
Dr Fernández-Niño works as an Alexander von Humboldt Postdoctoral Fellow, at the Leibniz Institute of Plant Biochemistry, in Halle (Germany). He leads a project that aims to improve fine-flavour cocoa bean fermentation for local farmers in Colombia through controlled fermentation systems.
Previously, Dr Fernández-Niño worked as a Postdoctoral Fellow on the bio-catalytic synthesis of isoferulic acid (BMBF project) in the same institution.
Dr Fernández-Niño also worked as a Postdoctoral researcher at the Department of Chemical and Food Engineering at Los Andes University in Colombia, working on the development of a platform to produce novel aroma precursor compounds and high value-added products from analysis of cocoa fermentation.
In addition, Dr. Fernández-Niño worked on the assembly of a platform for heterologous polyphenols production in E. coli from analysis of cacao fermentation pathways, in the same institution.
Dr. Fernández-Niño has been an occasional scientific adviser of Casa Luker S.A. (leader in the Colombian chocolate market), working on projects related to the post-harvesting of fine-flavour cocoa. He also worked as instructor and coordinator of the lab course General Biochemistry and Molecular Biology II Lab (Course No. CH02-520121) at Jacobs University Bremen (Germany) and as a Resident Associate in the same institution.
Finally, Dr Miguel Fernández-Niño has experience as Part-Time Assistant Professor, Occasional Professor, and Master Teaching Assistant.
Education:
- 2009 B.Sc. Biologist at Universidad Nacional de Colombia
- 2012 Master in Science – Biochemistry (Thesis “magna cum laude”) at Universidad Nacional de Colombia
- 2017 PhD in Biochemical Engineering at Jacobs University Bremen-Germany
The main publications of Dr Miguel Fernández-Niño are:
Fabio Herrera-Rocha, Miguel Fernández-Niño*, Mónica P. Cala, Jorge Duitama, Andrés Fernando González Barrios (2023) Omics approaches to understand cocoa processing and chocolate flavor development: A review. Food Research International. https://doi.org/10.1016/j.foodres.2023.112555
Fernández-Niño Miguel* and Burgos-Toro Daniela (2022) Engineering microbial biofactories for a sustainable future. Chapter edited by Catalina Correa & Adriana Suarez-Gonzalez in the book: Genomics and the Global Bioeconomy -1st Edition-. ISBN 9780323916011. Publisher: ELSEVIER: https://www.elsevier.com/books/genomics-and-the-global-bioeconomy/patrinos/978-0-323-91601-1
Fabio Herrera-Rocha, Mónica P. Cala, Ana Maria León-Inga, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez-López, Sergio Leonardo Florez, María José Chica, Héctor Hugo Olarte, Jorge Duitama, Andrés Fernando González Barrios, Miguel Fernández-Niño* (2022) Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa. Food Chemistry. Volume 397. 133845, ISSN 0308-8146. https://doi.org/10.1016/j.foodchem.2022.133845.
Díaz-Bustamante ML, Fernández-Niño M, Reyes LH and Alvarez Solano OA (2022) Multiscale Approach to Dairy Products Design. Front. Chem. Eng. 4:830314. doi: https://doi.org/10.3389/fceng.2022.830314.
Ramón E. Jaimez*, Luigy Barragan, Miguel Fernández-Niño*, Ludger A. Wessjohann, George Cedeño-Garcia, Ignacio Sotomayor, Francisco Arteaga, (2022): Theobroma cacao L. cultivar CCN 51: A comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects. PeerJ 10:e12676 https://doi.org/10.7717/peerj.12676.
Fabio Herrera‑Rocha, Mónica P. Cala, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez‑López, María José Chica, Héctor Hugo Olarte, Miguel Fernández‑Niño* & Andrés Fernando Gonzalez Barrios*. (2021): Dissecting fine‑flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. Scientific Reports 11(21904) DOI: https://doi.org/10.1038/s41598-021-01427-8.
Fernández-Niño, M., Rodríguez-Cubillos, MJ., Herrera-Rocha, F., Anzola, JM., Cepeda-Hernández, ML., Aguirre, L., Chica, MJ., Olarte, HH., Rodríguez, CM., Calderón, D., Ramírez-Rojas, A., Del Portillo, P., Restrepo, S., González Barrios, A.* (2021): Dissecting on-farm industrial fermentations of fine-flavour cocoa through metagenomic analysis. Scientific Reports 11(8638) DOI: https://doi.org/10.1038/s41598-021-88048-3.
Buitrago Mora, HM., Arango Piñeros, M., Espinosa Moreno, D., Restrepo, S., Cardona Jaramillo, JEC., Álvarez Solano, OA., Fernandez-Niño, M., González Barrios, A.* (2019): Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid. Journal of Dairy Science. 102(11) 9749-9762 DOI: https://doi.org/10.3168/jds.2019-16729.
Fernández-Niño, M., Giraldo, D., Gomez-Porras, JL., Dreyer, I., González Barrios, A., Arevalo-Ferro, C.* (2017): A synthetic multi-cellular network of coupled self-sustained oscillators. PLOS ONE 12(6): e0180155 DOI: https://doi.org/10.1371/journal.pone.0180155.
Fernández-Niño, M., Marquina, M. Swinnen, S.,Rodríguez-Porrata, B., Nevoigt, E.*, Ariño, J. (2015):The Cytosolic pH of Individual Saccharomyces cerevisiae Cells Is a Key Factor in Acetic Acid Tolerance. Appl Environ Microbiol 81(22): 7813-7821 DOI: https://doi.org/10.1128/AEM.02313-15.
Swinnen, S., Fernández-Niño, M., González-Ramos, D., van Maris, AJ., Nevoigt, E.* (2014): The fraction of cells that resume growth after acetic acid addition is a strain-dependent parameter of acetic acid tolerance in Saccharomyces cerevisiae. FEMS Yeast Res 14(4): 642-653 DOI: https://doi.org/10.1111/1567-1364.12151.
Conference appearances and other speaking engagements
Selected courses delivered:
Course: Current technologies in the production of chocolates. (20 hours course). Invited as professor by the Department of Chemical and Food Engineering / Faculty of Engineering at Los Andes University-Colombia. July (2021).
Course: Design and assembly of microorganisms for the biomedical industry (20 horas course). Invited as professor by the School of Engineering and Science- Instituto Tecnologico de Monterrey (México). January 15-17 (2019)
Selected oral presentations and conferences:
Conference: Dissecting fine-flavour cocoa bean fermentation through multi-omics approaches. Speaker invited by the Organic Chemistry Department at The University of Buenos Aires -Argentina. Sep. 07 (2022).
Conference: Theobroma cacao L. cultivar CCN 51. Association of Producers of Fine Cocoa and Aroma (APROCAFA), Ecuador. March 15 (2022).
Conference: Biology of probiotics and prebiotics. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. June 27 (2020).
Conference: Pandemic food revolution. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. May 5 (2020).
Conference: Biochemistry and microbiology of cocoa fermentation. Speaker invited to the elective course: cocoa and Chocolate, organized by Casa Luker and the Department of Chemical Engineering at Los Andes University-Colombia. February 5 and 7 (2019)
Oral presentation: Lipidomic profiling of bioactive lipids during spontaneous fermentation of fine-flavour cocoa. Metabolomics 2022. Valencia, Spain. June 19-23 (2022).
Oral presentation: Exploration of Saccharomyces cerevisiae intra-species diversity for the identification of novel genetic determinants for acetic acid tolerance with the help of pooled-segregant RNA sequencing. ISSY33 International Specialized Symposium on Yeasts at University College Cork, Cork, Ireland, June 24-29. (2017)
You can view some of Dr Miguel’s work below and links to his professional profile.
https://www.researchgate.net/profile/Miguel-Fernandez-Nino
https://www.linkedin.com/in/miguel-fern%C3%A1ndez-ni%C3%B1o-4a064b168/?locale=en_US
https://scholar.google.com/citations?user=JBb1zuoAAAAJ&hl=en
https://orcid.org/0000-0002-8231-7989
https://www.scopus.com/authid/detail.uri?authorId=56123747300
https://loop.frontiersin.org/people/1296449/overview
https://www.intechopen.com/profiles/158295
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Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the questions, “will wine go bad if left unrefrigerated after opening? And will also address the spoilage and shelf life of unrefrigerated wine after opening.
Will wine go bad if left unrefrigerated after opening?
Yes, wine can go bad if left unrefrigerated after opening. If you open a bottle of wine, it should be consumed within 3-5 days. Wine can go bad in a few days, especially if the temperature where you reside is too hot (1-2).
Some wines may spoil more quickly or last longer (1-4). The shelf life of an unrefrigerated bottle of wine after opening can vary depending on several factors, including the type of wine, the level of acidity, oxygen exposure, and the storage conditions (light and heat) as it will be explained in the next section.
When you open a bottle of wine, you expose the wine to oxygen. With the initial touch, some wines will become more expressive (5), but all wines will become less expressive after a time and even they could taste awful after a long oxygen exposure (2, 6).
Because of the presence of air, any fresh fruit flavors will be destroyed, and the aromatics will be muted (7-8). Thus, to extend the shelf life of an open bottle of wine and keep the special flavors, it is always recommended to store it in the refrigerator and put the original cork back in, which can slow down the oxidation process (6,9).
What factors could affect the quality of wine after opening?
Several factors can affect the quality of wine after opening. Some of the most important are:
- Oxygen exposure: When wine is exposed to air (oxygen), it can lead to oxidation, which can change the flavor and aroma of the wine (6). Acetic acid bacteria in wine could also proliferate in opened wine and cause wine spoilage by oxidizing alcohol into acetic acid (vinegar-like) (10). The more air that comes into contact with the wine, the more quickly it will spoil.
- Temperature: It is highly recommended to store your wine at a consistent temperature, ideally between 45-65°F. High temperatures or temperature fluctuations could affect the wine taste (2).
- Light: Exposure to sun or fluorescent light could also spoil your wine (2).
- Acidity and alcohol content: Weak acids and alcohol in wine could prevent bacterial growth and therefore has a preservative effect (1). The higher the alcohol and acid content the longer it will last after opening.
- Sulphite content: Sulphite is present in almost every wine. It also prevents oxidation and secondary fermentation of the wine. Please always check for the sulphite concentration on the wine label as it is considered an allergenic substance (11). The limit for sulphite allergy is 10 ppm (12).
- Storage: After opening a bottle of wine it is always recommended to store it upright in a cool, dark place to slow down the oxidation process.
As rule: once opened, it’s best to consume the wine within a few days and store it in the refrigerator!
How can you tell if a bottle of wine has gone bad?
Wine should be treated in the same way that food would not be left unattended on the counter all night.
The color, smell, and taste of your wine may all indicate whether or not it has gone bad due to bacteria or other physico-chemical processes.
- The color is the first thing to notice. It is dependent on the type of wine that the color of spoiled wine is determined (4).
- Flush your red wine if the color has become brownish or if the taste has grown bitter. If the color of white wine has changed to a dark or deep yellow or even brownish, it indicates that the wine has gone rotten (2).
- Yes, you should smell yourwine to check whether the leftover is still drinkable after it has been sitting out.
- You’re searching for a moldy or musty odor (7-8). To get a more accurate representation of the smell, think of the smells of a musty basement, vinegar, damp cardboard, or raisin.
- Last but not least, consider the flavor. This should be one of the most straightforward methods of detecting whether or not anything has gone wrong right immediately.
- Whenever a red wine has a sweet flavor, it is almost likely spoiled. White or rosé wine that seems sour or imbalanced in sections is almost always a bad sign.
Fortunately, you can generally tell when something is wrong, so go with your gut feelings while making decisions.
If you’re unsure whether a bottle of wine is still good to drink, you can always do a taste test before consuming it. Always do it!
Does the type of wine impact how quickly it spoils after opening?
Yes, It makes a difference and the type of wine strongly influences how quickly it spoils after opening (1,3-4).
For example, fortified wines like port wine, have a higher alcohol content and therefore a longer shelf life after opening as compared to wines with a lower degree of alcohol (4).
As mentioned before,several factors could affect the quality of wine after opening. Thus, wines with high acidity and alcohol content may last longer after opening due to the antimicrobial effect of weak acids and alcohol (1).
Red wines will last longer after opening when compared to white ones, as they contain a higher amount of tannins that prevent the oxidative phenomena (3, 6, 7). However, there is not a general rule and this can vary depending on the type of wine and how it was prepared.
Many wine experts suggest leaving red wine to breathe uncorked for an hour to enhance its flavors, allowing it to breathe. While, white and rosé wines should be served chilled immediately after being opened.
If you’re drinking sparkling wine, you should also consume it as quickly as possible after opening the bottle (1-2, 4) (think of soda pop and the process of carbon dioxide dissolving after being opened). About sparkling wine, the same may be stated.
Please consider that regardless of the wine (as any other food), once opened, it will start to spoil. so, get your fill!
Can unrefrigerated wine after opening make you sick?
Yes, it can potentially make you sick, even more if it has been left at higher temperatures for a long time and directly exposed to the air.
Once your wine is opened, I will interact with environmental microorganisms like harmful bacteria and spoilage yeast (1, 8, 13), which can potentially make you sick if consumed (1, 13, 14).
As mentioned before, the spoilage of wine depends on different factors. Thus, the risk of getting sick from drinking an unrefrigerated wine after opening will also depend on the type of wine and how you handle it after opening.
In general, consuming a deteriorating wine because of oxidation after some hours or few days will not get you sick (6, 14); nevertheless, it will taste awful (7-8), making it less enjoyable to drink. Nevertheless, please always be careful!
If you are unsure about the safety of drinking your opened bottle of wine, it is always best to be on the safe side and toss it away!
Can I still use spoiled wine for cooking?
It is not recommended to use spoiled wine for cooking. The off-flavors in spoiled wine could be transferred to your dish, thus affecting its quality (7-8).
In addition, spoiled wine could contain harmful microorganisms and toxins that could make you sick even if you are cooking with it (1, 14). So, if your wine was spoiled, it is always best to discard it and better use fresh cooking wine.
In the particular case that you want to use an opened wine that you still consider still safe to consume (i.e., was opened a few days before and retains positive organoleptic properties), you could still use it for cooking.
However, be careful and always look for a second evaluation!
How to preserve opened wine if refrigeration is not available?
You can use the following methods if you want to preserve an opened bottle of wine outside of the refrigerator:
The first thing to do is to re-cork the bottle to avoid oxidation. Then, you should store the bottle in a cool, dark place. If possible, use a vacuum pump to remove the air from the bottle or transfer the wine to a smaller bottle to reduce the amount of oxygen in the bottle.
Please remember that none of them will stop the spoilage process, they will just slow down the spoilage process and give you some extra time. So, it is always best to consume as soon as you can!
Conclusion
In this brief article, we answered the question, “will wine go bad if left unrefrigerated after opening? and also addressed the spoilage and shelf life of unrefrigerated wine after opening.
Reference
1. Bartowsky EJ. Bacterial spoilage of wine and approaches to minimize it. Lett Appl Microbiol [Internet]. 2009 Feb 1 [cited 2023 May 3];48(2):149–56. Available from: https://academic.oup.com/lambio/article/48/2/149/6701145
2. Dias DA, Clark AC, Smith TA, Ghiggino KP, Scollary GR. Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditions. Food Chem. 2013 Jun 15;138(4):2451–9. https://www.sciencedirect.com/science/article/abs/pii/S030881461201919X
3. Bartowsky EJ, Xia D, Gibson RL, Fleet GH, Henschke PA. Spoilage of bottled red wine by acetic acid bacteria. Lett Appl Microbiol [Internet]. 2003 May 1 [cited 2023 May 3];36(5):307–14. Available from: https://academic.oup.com/lambio/article/36/5/307/6704586
4. Joshi VK, Sharma S, Thakur AD. Wines: White, Red, Sparkling, Fortified, and Cider. Curr Dev Biotechnol Bioeng Food Beverages Ind. 2017 Jan 1;353–406. https://www.sciencedirect.com/science/article/abs/pii/B9780444636669000133
5. Ugliano M. Oxygen contribution to wine aroma evolution during bottle aging. J Agric Food Chem [Internet]. 2013 Jul 3 [cited 2023 May 3];61(26):6125–36. Available from: https://pubs.acs.org/doi/abs/10.1021/jf400810v
6. Oliveira CM, Ferreira ACS, De Freitas V, Silva AMS. Oxidation mechanisms occurring in wines. Food Res Int. 2011 Jun 1;44(5):1115–26. https://www.sciencedirect.com/science/article/abs/pii/S0963996911002092
7. Silva Ferreira AC, Hogg T, Guedes De Pinho P. Identification of Key Odorants Related to the Typical Aroma of Oxidation-Spoiled White Wines. J Agric Food Chem [Internet]. 2003 Feb 26 [cited 2023 May 3];51(5):1377–81. Available from: https://pubs.acs.org/doi/abs/10.1021/jf025847o
8. Malfeito-Ferreira M. Yeasts and wine off-flavours: A technological perspective. Ann Microbiol [Internet]. 2011 Mar 1 [cited 2023 May 3];61(1):95–102. Available from: https://annalsmicrobiology.biomedcentral.com/articles/10.1007/s13213-010-0098-0
9. Waterhouse AL, Laurie VF. Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses. Am J Enol Vitic [Internet]. 2006 Sep 1 [cited 2023 May 3];57(3):306–13. Available from: https://www.ajevonline.org/content/57/3/306
10. Bartowsky EJ, Henschke PA. Acetic acid bacteria spoilage of bottled red wine—A review. Int J Food Microbiol. 2008 Jun 30;125(1):60–70. https://www.sciencedirect.com/science/article/abs/pii/S016816050700685X
11. Häberle M, Geier J, Mahler V. Contact allergy and intolerance to sulphite compounds: Clinical and occupational relevance. Allergo J [Internet]. 2017 Mar 1 [cited 2023 May 3];26(2):30–45. Available from: https://link.springer.com/article/10.1007/s40629-016-0003-x
12. Vally H, Misso NLA, Madan V. Clinical effects of sulphite additives. Clin Exp Allergy [Internet]. 2009 Nov 1 [cited 2023 May 3];39(11):1643–51. Available from: https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2222.2009.03362.x
13. Loureiro V, Malfeito-Ferreira M. Spoilage yeasts in the wine industry. Int J Food Microbiol. 2003 Sep 1;86(1–2):23–50. https://link.springer.com/chapter/10.1007/978-1-4939-9782-4_12
14. Landete JM, Ferrer S, Pardo I. Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control. 2007 Dec 1;18(12):1569–74. https://www.sciencedirect.com/science/article/pii/S0956713507000059
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