gedaliyah@lemmy.world to Mildly Interesting@lemmy.world · 5 months agoThis 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink Itwww.scientificamerican.comexternal-linkmessage-square33fedilinkarrow-up1146arrow-down17
arrow-up1139arrow-down1external-linkThis 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink Itwww.scientificamerican.comgedaliyah@lemmy.world to Mildly Interesting@lemmy.world · 5 months agomessage-square33fedilink
minus-squareHessiaNerd@lemmy.worldlinkfedilinkarrow-up1·5 months agoOr an environment without bacteria. I don’t think the wine will ‘oxidize’ without the bacteria, correct?
minus-squareMadison420@lemmy.worldlinkfedilinkarrow-up1arrow-down3·5 months agoI’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.
minus-squareHessiaNerd@lemmy.worldlinkfedilinkarrow-up1·5 months agohttps://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.
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.