BOTTLE SICKNESS: A temporary condition characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. Also called bottle shock.
Bottle Sickness: Wines which start to go bad during poor shipment, the condition can disappear in 2-3 weeks if the wine is stored properly.
Bouquet: Various fragrances noted in a glass of wine.
Bottle Sickness: A condition affecting wines immediately after bottling or shipment. The wine can taste flat or off, or small of sulfur dioxide. This condition will disappear in about two or three weeks if the wine is stored properly.
Bottle Sickness: A period following bottling during which the wine is flat, uninspiring and possibly unpalatable. This is a temporary condition which usually lasts no longer than a month and rarely two.
Sulphur - Smells of rotten eggs, over sulphuring, bottle sickness.
Sulphur dioxide (SO2) - Traditionally used to protect wine from oxidation and bacterial activity.
Bottle sickness
A temporary condition, perhaps from shaking a bottle, that disturbs a wine reducing its fruit flavors. Leaving the bottle undisturbed for a few days usually remedies this condition. A synonym is bottle shock.
Bouquet ...
 See also: Sparkling, Champagne, Full, Body, Fruit
  
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