@[email protected] to Mildly [email protected] • 6 days agoThis 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink Itwww.scientificamerican.comexternal-linkmessage-square32fedilinkarrow-up1144arrow-down17
arrow-up1137arrow-down1external-linkThis 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink Itwww.scientificamerican.com@[email protected] to Mildly [email protected] • 6 days agomessage-square32fedilink
minus-square@[email protected]linkfedilink-2•5 days agoYou have to read the sources sources boss. Wine both oxidizes and ferments and both processes play off each other. The question was how is it not bad/vinegar the answer to both is a reduced oxygen environment.
minus-square@[email protected]linkfedilink1•5 days agoOr an environment without bacteria. I don’t think the wine will ‘oxidize’ without the bacteria, correct?
minus-square@[email protected]linkfedilink-2•5 days agoI’m not sure about that one too be honest, I imagine over time there’s probably a different mechanism for it but I’m not familiar enough to say.
minus-square@[email protected]linkfedilink1•5 days agohttps://en.m.wikipedia.org/wiki/Acetic_acid Looks like you can create acedic acid from alcohol but you need a catalyst and carbon monoxide, not oxygen.
You have to read the sources sources boss.
Wine both oxidizes and ferments and both processes play off each other.
The question was how is it not bad/vinegar the answer to both is a reduced oxygen environment.
Or an environment without bacteria. I don’t think the wine will ‘oxidize’ without the bacteria, correct?
I’m not sure about that one too be honest, I imagine over time there’s probably a different mechanism for it but I’m not familiar enough to say.
https://en.m.wikipedia.org/wiki/Acetic_acid
Looks like you can create acedic acid from alcohol but you need a catalyst and carbon monoxide, not oxygen.