(Decanter) - Researchers at Bordeaux university's faculty of oenology have identified a potential issue with premature oxidation affecting red wines.

Denis Dubourdieu, professor at the faculty of oenology (ISVV) in Bordeaux and author of a leading study into premature oxidation in white wines, told Decanter.com, ‘Ten years ago, many people were aware of the premature oxidation problem in white wines, but didn’t want to talk about it. For me, it’s a similar situation now with red wines.’

Dubourdieu points to the 2003 vintage as the most obvious example, although any very ripe vintages – such as 2009 – could be at risk. ‘And it is not limited to Bordeaux – any region that makes long-living red wines, from Tuscany to Napa, should be aware of the potential issues.’