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This 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink It
(www.scientificamerican.com)
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this post was submitted on 30 Jun 2024
136 points (95.3% liked)
Mildly Interesting
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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.