• Madison420@lemmy.world
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      6 months ago

      Buddy…

      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

      • LazerFX@sh.itjust.works
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        6 months ago

        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.

              • LazerFX@sh.itjust.works
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                6 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.

                  • Madison420@lemmy.world
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                    6 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@lemmy.world
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                  6 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@lemmy.world
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                    6 months ago

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