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.
I was in the drink it camp right up until
the experts found bone remains and a gold ring at the bottom of the glass vessel.
It must have been a bone dry white wine though
Ah, so a full bodied wine.
Ah yes, a Soylent White Cabernet.
I've had homemade distilled rice wine before that had tobacco leaves, a starfish, and a lizard in the bottle. It was actually really good.
The original Sourtoe Cocktail
That just adds character and flavor. 🥂
Pfffflt, weak
Ew, did Beetlejuice put his engagement ring complete with severed finger in someone's wine glass?
"pourable" is used to describe wine about as often as "theoretically non-toxic"
My town has one of the oldest underground wine cellars in Europe with some bottles up to 300 years old. I talked to somebody maintaining the wine cellar and part of the cork replacement procedure that happens about every 50 years is to taste the wine - just a drop though. Apparently it's pretty awful. His colleague said "You have to taste your way up to one of these!" which sounds like bullshit to me. I bet it doesn't get better after 1700 more years.
The real problem is once you get a taste for it, only 1,000 year old bottles will do.
taste your way up
More like taste your way down
Don't tell me what I do or do not want to do.
How is it even a wine at this point? Doesn't it naturally become vinegar after long enough?
When it oxidizes yes iirc. No or ultra low oxygen content means that process is greatly delayed.
Oxidization is not the process that turns wine into vinegar, it is a secondary fermentation by bacteria that does it.
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
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.
It does both as it says in your source boss.
"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.
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.
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.
Looks like a rusted skateboard bearing.
The liquid is still liquid.
I save & use all my vinegars (some for drinks!)