After opening a bottle of red wine, if it is stored in refrigerator or low temperature environment, it may prolong the time of oxidative deterioration, but it may not keep the original freshness well. Once the red wine is opened, it will be exposed to the air, and the quality and taste of the wine will only get weaker and worse. A large amount of oxygen will immediately oxidize with red wine. Even if the original cork or vacuum wine stopper is used to block the bottle mouth of red wine, it cannot prevent the rapid oxidation and decline of red wine. The only way is to be bad. The reason is that once exposed to air, although the bottle mouth is blocked by various methods, there is still a lot of oxygen in the bottle, and oxidation is still going on. Although sometimes red wine doesn't go bad, it tastes bad and has no value to drink again.