Bottle shock, so what is it? Bottle shock, also known as "bottle sickness" or "travel shock," refers to a temporary condition that can affect the taste and aroma of wine after it has been bottled or transported. It typically occurs when a wine is subjected to agitation or exposure to oxygen during bottling, shipping, or handling. The process of bottling wine involves various steps, such as filtration and fining. These steps can introduce oxygen into the wine, which can lead to chemical reactions and changes in the wine's flavor and aroma profile. Additionally, the physical movement and vibration during transportation can further disturb the wine, exacerbating the effects of oxygen