gedaliyah@lemmy.world to Mildly Interesting@lemmy.world · 3 months agoThis 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink Itwww.scientificamerican.comexternal-linkmessage-square32fedilinkarrow-up11arrow-down10
arrow-up11arrow-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 · 3 months agomessage-square32fedilink
minus-squareMadison420@lemmy.worldlinkfedilinkarrow-up0·3 months agoYou 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.
minus-squareHessiaNerd@lemmy.worldlinkfedilinkarrow-up0·3 months agoOr an environment without bacteria. I don’t think the wine will ‘oxidize’ without the bacteria, correct?
minus-squareMadison420@lemmy.worldlinkfedilinkarrow-up0·3 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.
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.