When acetobacter, a type of bacteria, infiltrates wine, it converts the alcohol into acetic acid, resulting in a sour taste. Once this occurs, removing the sourness from the wine is impossible.

Yes, if oxygen exposure occurs during shipping, the wine can spoil causing it to taste like vinegar. This is why it's important to choose the right container type to help protect your wine from temperature and humidity.

Certain wines, especially those with higher acidity, may be more prone to oxidation. For example, white wines made from floral grapes like Riesling are susceptible to oxidation, while red wines are more resistant due to their natural antioxidants.

You may be able to spot signs of oxidation in a wine by its appearance. One visual indicator is cloudiness or haziness due to chemical reactions during spoilage.