@gedaliyah to Mildly Interesting • 3 months agoThis 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink Itwww.scientificamerican.comexternal-linkmessage-square33arrow-up1147arrow-down17
arrow-up1140arrow-down1external-linkThis 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink Itwww.scientificamerican.com@gedaliyah to Mildly Interesting • 3 months agomessage-square33
minus-square@HessiaNerdlink1•3 months agoOr an environment without bacteria. I don’t think the wine will ‘oxidize’ without the bacteria, correct?
minus-square@Madison420link-2•3 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-square@HessiaNerdlink1•3 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.