Oxidized

The above term is often used to describe wine that has undergone oxidation (exposure to air or via cork leak), which causes chemical changes and deterioration.

Oxidized wines have a stale, sherrylike smell and flavor, and their color takes on a brownish cast. Although this trait is considered undesirable and can render it undrinkable, it’s deemed an asset and exception in Portuguese wines like Sherry and Madeira which aren’t so popular in Asian wine culture.

The term oxidized is often used synonymously when in addition to air exposure, the wine has also endured storage in an overly warm environment.

For further reading: Vines n Wines: Phenolics and Oxidation in Wine.

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氧化

上述的任期通常是用來形容葡萄酒已經歷了氧化（暴露於空氣中，或透過軟木洩漏） ，從而導致化學變化，並會惡化。

氧化葡萄酒有一個陳舊， sherrylike的氣味和味道，和他們的顏色需要在一個棕色演員。雖然這特質被認為是不可取的，可以使其不能飲用，它的當作一項資產和例外，在葡萄牙的葡萄酒一樣， （ Sherry和馬德拉島不屬於如此受歡迎，在亞洲的葡萄酒文化。

任期氧化是常用的同義詞時，除了空氣接觸，酒也經歷了儲存在一個過於溫暖的環境。

為進一步讀：藤蔓n葡萄酒：酚類物質和氧化的葡萄酒。