What happends to wine after it is open and gets hot?

1. Oxidation: When wine comes into contact with oxygen, it undergoes a process called oxidation. This reaction causes the wine to lose its fresh fruit flavors and aromas and develop a brownish color. The higher the temperature, the faster oxidation occurs.

2. Evaporation: As the wine gets hot, the alcohol and other volatile compounds in it begin to evaporate. This can result in a loss of flavor and aroma, as well as a decrease in alcohol content.

3. Loss of Complexity: The heat can also cause the delicate flavors and aromas of the wine to degrade, resulting in a loss of complexity and finesse.

4. Spoilage: If the wine is exposed to high temperatures for a prolonged period, it can become spoiled. This can cause the wine to develop off flavors and aromas, such as vinegar or cooked fruit, and make it unsafe to drink.

5. Color Changes: Exposure to heat can cause the color of red wines to turn from a vibrant red to a brownish hue. White wines may also lose their clear appearance and become cloudy or hazy.

6. Acid Balance Alteration: High temperatures can alter the acid balance of wine, making it taste flat or unbalanced.

7. Loss of Tannins: In the case of red wines, heat can cause the tannins to become harsh and astringent, resulting in an unpleasant taste.

To preserve the quality and flavor of wine, it's important to store it in a cool, dark place with consistent temperature and humidity. Once a bottle of wine is opened, it's best to consume it within a few days and avoid exposing it to excessive heat or sunlight.