Premature Oxidation

premature oxidation, known colloquially as premox, or even pox, is a phenomenon widely seen in white burgundy since the mid 1990s, but also evident in many other white wines and occasionally in reds. The first vintage to exhibit the problem was 1996, at about five years old, although it subsequently became clear that 1995 was also implicated.

A white wine which has oxidized naturally over a long period (see oxidation and bottle ageing) is likely to be deep yellow in colour, perhaps browning, with aromas of cooked fruit, sometimes quince, eventually dank, dead fruit, possibly sherrified and acetic (see acetaldehyde). Typically these negative effects will be immediately apparent on opening and pouring.