137
This 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink It
(www.scientificamerican.com)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 30 Jun 2024
137 points (96.0% liked)
Mildly Interesting
16505 readers
69 users here now
This is for strictly mildly interesting material. If it's too interesting, it doesn't belong. If it's not interesting, it doesn't belong.
This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh.. what do we know?
Just post some stuff and don't spam.
founded 1 year ago
MODERATORS
"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.
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.