oxidized - Oxidation is among the greatest problems the winemaker deals with. In every day life, when you cut an apple and leave it out, it quickly turns brown due to oxidation. Oxygen helps break the complex sugars and other chemicals down into smaller component parts. Once the skin of a fruit is punctured, oxygen gets in easily and starts breaking the area surrounding the puncture to the noticeable brown color. Take a sip, as Flash is needed to utilize the Wine Pricing Database, http://www.macromedia.com/go/getflashplayer.