Some opened wines go bad overnight some do not

When I first started drinking wine thoughtfully, about 20 years ago, it occurred to me that some wines, usually young reds, got better upon spending the night in the refrigerator after I drank a glbutt from the bottle and popped the cork back in.

I have related this observation to some experienced wine drinkers who have concurred; some wines do seem to improve under those conditions.

The problem is that more wines tend to go bad, literally overnight, under those same conditions. While there are some like the McMannis Cabernet which I have left in the fridge for about 7 days and still tasted good, others seem to just collapse after one opens them and takes some of it out of the bottle.

Try as I may, I have not been able to *predict* which wines will preserve and which won't. Thus, I come to you for guidance.

Are there any traits (e.g., residual sugar, grape variety, vinification techniques, etc.) that will help predict whether a wine will keep in the refrigerator after opening and drinking some of it?

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