• @[email protected]
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    36 months ago

    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.

    • @Cypher
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      26 months ago

      The aerobic action of the bacteria is oxidative.

      They’re not separate processes.

      • @Madison420
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        -26 months ago

        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.

    • @Madison420
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      -26 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
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        16 months ago

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

        • @Madison420
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          -26 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.