136
This 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink It
(www.scientificamerican.com)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 30 Jun 2024
136 points (95.3% liked)
Mildly Interesting
16231 readers
6 users here now
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.
founded 1 year ago
MODERATORS
Ok. 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.
The aerobic action of the bacteria is oxidative.
They’re not separate processes.
Well 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.
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.