Browning in red wine

Okay kiddo, let's talk about something called browning in red wine. Have you ever seen an apple turn brown when you cut it and leave it out? That's what happens when it sits out and reacts with the air. Browning in red wine is kind of like that, but with wine instead of an apple.

When red wine is made, it has a bright, red color. But over time, it can start to turn brown. This happens because of something called oxidation. Oxidation is when the wine reacts with oxygen in the air. When this happens, some of the chemicals in the wine change and it starts to lose some of its bright red color.

Now, why does this matter? Well, some people like their wine to stay red and fresh-looking, because it can make the wine seem more vibrant and flavorful. But other people actually like the taste of wine that has started to brown a bit. They say that it gives the wine a richer, deeper flavor.

So there you have it, kiddo. Browning in red wine is when the wine reacts with air and starts to lose its bright red color. Some people like it, and some people don't!