I just pulled out some beet wine I had put away in May of this year and was
very disappointed with what I found. The color had changed from brilliant
red to a somewhat brownish ruby. The flavor, originally on the sweet side
with tones of beet and a rather interesting mix of other flavors has become
something with an overwhelming taste of brown sugar and a hint of cheap
port. The aroma is also overwhelmingly of brown sugar. The odd thing is that
no brown sugar was used in making this wine.

Is this a result of oxidation or some sort of infection? The wine, other
than its peculiar aroma and taste seems perfectly fine. It's beautifully
clear, the bottles are sediment free, and has good body. It is a little more
brown than red than I would like but otherwise seems normal. I just don't
understand how I screwed this up this bad.