Why does wine go sour faster if the cork is rom over from the bottle?
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when cork is kept open wine will be exposed to oxygen in air
oxygen oxidises wine this leads to sour flavour
and bacteria in air can convert alcohol(ethanol) into vinegar
oxygen oxidises wine this leads to sour flavour
and bacteria in air can convert alcohol(ethanol) into vinegar
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Answered by
1
Because wine contains ethanol and some oxygen dissolved in it from the air. over time, the oxygen reacts with ethanol and converts it to ethanoic acid. this chemical reaction happens more quickly if the wine bottle is left uncorked
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