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A good rule of thumb is that non-sparkling red or white wines can last between three to five days after opening. But each bottle of wine is different and depending on the alcohol level, acidity ...
Wine begins to oxidize the second a bottle is opened, and a stopper can go a long way in slowing down that process. ... a wine preservation system can keep wine fresh for weeks or even years by ...
On average, the rate of chemical reactions in wine double with each 18 °F (10 °C) increase in temperature. Wine expert Karen MacNeil recommends keeping wine intended for aging in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as high as 69 °F (20 °C) without long term negative effect.
Wine can be stored at temperatures as high as 69 °F (21 °C) without long-term negative effect. Professor Cornelius Ough of the University of California, Davis believes that wine can be exposed to temperatures as high as 120 °F (49 °C) for a few hours and not be damaged. [5]
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Compared to bottled wine, which should be consumed within hours or days of opening, bag-in-box wine will not spoil for approximately 3–4 weeks after breaking the seal, or even longer if the wine is kept refrigerated after opening. In addition, it is not subject to cork taint. [17]
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After opening wine in a bottle, it is oxidized by air in the bottle which has displaced the wine poured; wine in a bag is not touched by air and thus not subject to oxidation until it is dispensed. Cask wine is not subject to cork taint or spoilage due to slow consumption after opening. [7] [8]