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This 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink It
(www.scientificamerican.com)
This is for strictly mildly interesting material. If it's too interesting, it doesn't belong. If it's not interesting, it doesn't belong.
This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh.. what do we know?
Just post some stuff and don't spam.
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.