This 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink It
This 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink It
A wine still liquid after two millennia turned up at a construction site near Seville, Spain
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The source provided, I didn't read username.
1 0 ReplyOk. But also - no it doesn't.
"The mother acetifies the wine into vinegar."
Not oxidises. Acetic acid is vinegar, formed from wine by the aerobic action of bacteria.
4 0 ReplyThe aerobic action of the bacteria is oxidative.
They’re not separate processes.
2 0 ReplyWell they are, Gram positive bacteria can be oxidative or fermentive and wine has both in the same solution working together to make wine go bad in the presence of oxygen.
The answer was accurate and simple, why it was necessary to get so deep into the weeds I do not know.
1 0 Reply
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.
1 0 ReplyOr an environment without bacteria. I don't think the wine will 'oxidize' without the bacteria, correct?
1 0 ReplyI'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.
1 0 Replyhttps://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.
1 0 Reply