When wine goes "off" what is the ethanol converted to chemically?!
is it oxidised to acetic acid!?
or does one just "think" it tastes like vinegar!?! lol
also, why dont sweet wines go "off" chemically (ie like Port can be kept opened with the cork in for months/years but dry wine cant!.!.!. apparently!) tyWww@FoodAQ@Com
or does one just "think" it tastes like vinegar!?! lol
also, why dont sweet wines go "off" chemically (ie like Port can be kept opened with the cork in for months/years but dry wine cant!.!.!. apparently!) tyWww@FoodAQ@Com
Answers:
The ethyl alcohol in wine gets converted to acetic acid, but you can also have other reactions!. Very often, if oxygen gets inside the bottle (usually by standing it upright and the cork drying out), the acetic acid will react with the cork itself and create off smelling and tasting products!. This is what happens when a wine is 'corked'!.
Sweet wines just don't taste as bad because the sugar masks the taste of the vinegar!. Sugar does not prevent the conversion of ethanol to acetic acid!.
By the way, you can use old wine (as long as it is not corked) in cooking and can have some great flavours because of the mix of alcohol and vinegar in some dishes!.Www@FoodAQ@Com
Sweet wines just don't taste as bad because the sugar masks the taste of the vinegar!. Sugar does not prevent the conversion of ethanol to acetic acid!.
By the way, you can use old wine (as long as it is not corked) in cooking and can have some great flavours because of the mix of alcohol and vinegar in some dishes!.Www@FoodAQ@Com
The sugar is a preservative, and yes you are right about the reaction, it actually does turn to acetic acid from oxidization!. Port will too in time, just don't throw it out that's some expensive vinegar you have there, let it rest for a year or two and then use it!.!. There's no point in waisting right!Www@FoodAQ@Com