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submitted 5 months ago by gedaliyah@lemmy.world to c/mildlyinteresting@lemmy.world

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[-] Madison420@lemmy.world -2 points 5 months ago

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.

[-] HessiaNerd@lemmy.world 1 points 5 months ago

Or an environment without bacteria. I don't think the wine will 'oxidize' without the bacteria, correct?

[-] Madison420@lemmy.world -2 points 5 months ago

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.

[-] HessiaNerd@lemmy.world 1 points 5 months ago

Looks like you can create acedic acid from alcohol but you need a catalyst and carbon monoxide, not oxygen.

this post was submitted on 30 Jun 2024

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