Cork Sucked into the bottle
It has been a long time since i have written anything on my blog, spending too much time on other things unfortunately. However, it happens that for better visual and internal training purposes I draw schemas, principles and procedures. I will from time to time share them with you like the one below.
Usually when warm or when temperatures tend to go up or rise in a wine cellar, the wine inside the bottle expands thus pushing out the cork, yet when it cooled down like below, it contracts and can suck the cork back in. Both will result in allowance of bacteria and oxygen into the wine, which will reduce the flavor and oxidize it, if not completely spoil it.
Drawing by LeDom