Which common factor is a leading cause of wine spoilage?

Oxidation is a primary cause of wine spoilage because it occurs when wine is exposed to oxygen over time, leading to undesirable changes in flavor, aroma, and color. In the winemaking process, some oxygen is beneficial initially as it can enhance certain compounds in the wine, but excessive exposure will result in a decline in quality. Oxidation can cause the wine to develop a flat taste, losing its freshness and fruit character, and may also create off-flavors reminiscent of sherry or vinegar.

The other options highlight factors that are generally not responsible for wine spoilage in the same way. High acidity can actually help preserve wine by acting as a natural preservative and balancing flavors. Excessive tannins are more about the texture and astringency of the wine, which can affect mouthfeel rather than causing spoilage. Low temperatures, while they can slow the aging process, do not typically lead to spoilage; in fact, storing wine at cooler temperatures is often beneficial in maintaining its quality.