Bottle-shock

Bottle-shock or Bottle-sickness is a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are given an additional dose of sulfur (in the form of sulfur dioxide or sulfite solution). After a few weeks, the condition usually disappears.[1][2][3]

For the film, see Bottle Shock.

References
  1. "Sunset Magazine". Archived from the original on 2012-03-22. Retrieved 2011-04-19.
  2. Winedefine.com Archived June 26, 2011, at the Wayback Machine
  3. WineMaker Magazine Archived June 26, 2011, at the Wayback Machine
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