that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid *with the help of oxygen from the air and acetic acid bacteria (AAB). It
That means it’s an aerobic bacterial process (aerobic - operating in the presence of air, or specifically oxygen in this case). Not oxidation, which is specifically the interaction of oxygen interactions with the molecule to bond preferentially over the existing bonds, “rusting” them in common parlance.
When it oxidizes yes iirc. No or ultra low oxygen content means that process is greatly delayed.
Oxidization is not the process that turns wine into vinegar, it is a secondary fermentation by bacteria that does it.
https://en.wikipedia.org/wiki/Mother_of_vinegar
Buddy…
That means it’s an aerobic bacterial process (aerobic - operating in the presence of air, or specifically oxygen in this case). Not oxidation, which is specifically the interaction of oxygen interactions with the molecule to bond preferentially over the existing bonds, “rusting” them in common parlance.
It does both as it says in your source boss.
“My” source?
The source provided, I didn’t read username.
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.
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.