# Opened wine. **URL:** \ **Category:** Factual Questions\ **Created:** [January 21, 2003, 11:32pm UTC](https://boards.straightdope.com/t/opened-wine/150088 "2003-01-21T23:32:59Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![Lobsang](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobsang/32/4067_2.png) [@Lobsang](https://boards.straightdope.com/u/Lobsang)\ **Post date:** [January 21, 2003, 11:32pm UTC](https://boards.straightdope.com/t/opened-wine/150088/1 "2003-01-21T23:32:59Z")
How long does wine last after it has been opened (and the cork has been stuffed back in)? ---
**Author:** ![sailor](https://avatars.discourse-cdn.com/v4/letter/s/a587f6/32.png) [@sailor](https://boards.straightdope.com/u/sailor)\ **Post date:** [January 21, 2003, 11:43pm UTC](https://boards.straightdope.com/t/opened-wine/150088/2 "2003-01-21T23:43:00Z")
It depends on many things but refrigeration will make it last much longer. Temperature is probably the most important factor. ---
**Author:** ![Lobsang](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobsang/32/4067_2.png) [@Lobsang](https://boards.straightdope.com/u/Lobsang)\ **Post date:** [January 21, 2003, 11:43pm UTC](https://boards.straightdope.com/t/opened-wine/150088/3 "2003-01-21T23:43:18Z")
If no-one answers me I am going to test my theory that oven-cleaner is ok to drink. ---
**Author:** ![Lobsang](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobsang/32/4067_2.png) [@Lobsang](https://boards.straightdope.com/u/Lobsang)\ **Post date:** [January 21, 2003, 11:46pm UTC](https://boards.straightdope.com/t/opened-wine/150088/4 "2003-01-21T23:46:00Z")
spoke too soon. Thanks sailor. Story - I opened someone else’s bottle of wine, drank it all, then opened the next bottle, drank a bit, put the cork back in, went to the shop next day to replace the first bottle, did, but couldn’t find the second bottle, so have left it corked, out of the fridge, in it’s presentation box. Shame on me, I know. ---
**Author:** ![banks](https://avatars.discourse-cdn.com/v4/letter/b/278dde/32.png) [@banks](https://boards.straightdope.com/u/banks)\ **Post date:** [January 22, 2003, 12:01am UTC](https://boards.straightdope.com/t/opened-wine/150088/5 "2003-01-22T00:01:34Z")
Not very long. Around a day or two, tops. And there’ll probably be bits of cork floating in it from when you stuffed the cork back in. My reccomendation: invest a few bucks in either a vacuum/rubber stopper set up or an inert gas wine keeper. They’ll keep your bottles alive a litttle less than a week I hate to contradict **sailor** ’s above post, but the most important factor is Oxygen. Oxygen is wine’s enemy. Now, refrigeration can slow down the reaction of the wine with the oxygen. But it can’t stop it. You need to protect the wine from Oxygen. ---
**Author:** ![Q.E.D](https://avatars.discourse-cdn.com/v4/letter/q/51bf81/32.png) [@Q.E.D](https://boards.straightdope.com/u/Q.E.D)\ **Post date:** [January 22, 2003, 12:36am UTC](https://boards.straightdope.com/t/opened-wine/150088/6 "2003-01-22T00:36:54Z")
Oxygen is evil!! It’s what makes my beer get skunky :eek: