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Chemistry / Re: A Question of oxidization in grape wine and not wine made from oranges.
« on: 10/02/2021 23:31:57 »
I once suggested this (in a New Scientist backpage answer) as the reason for shaking rather than stirring cocktails but my boss (an organic chemist) said the idea was ridiculous. A quick glance at textbooks suggests that ethanol -> acetaldehyde requires a strong desiccant like H2SO4 to remove the H2O byproduct, or a high temperature and a catalyst with removal of the hydrogen product.
BBC "Bitesize" discusses low temperature oxidation:
Obviously I'd rather believe BC than the BBC (which as we all know is run by communist teetotallers) but Madeira does require heat treatment to oxidise, and cold-brewed wines do indeed turn into vinegar. Meanwhile at the back of the bar, we have a gadget that definitely adds £1 worth of character to cheap wine by spraying it into a carafe with plenty of air - but don't tell the customers.
I'm also baffled by vitamin C, much heralded as an antioxidant but also a known oxidant in high physiological concentrations: its role in the preservation of orange wine is thus, to my mind, moot!
BBC "Bitesize" discusses low temperature oxidation:
Quote
Ethanol also undergoes bacterial oxidation to ethanoic acid. This form of oxidation is a problem for wine producers. Air contains a large proportion of bacteria called Acetobacter. Acetobacter bacteria use atmospheric oxygen from air to oxidise ethanol in wine, producing a weak solution of ethanoic acid (vinegar). So once a bottle of wine has been opened it can quickly turn to vinegar due to the large number of bacteria in the air. Wines with a high concentration of alcohol or fortified wines such as sherry and port are very resistant to bacterial oxidation. This is because the ethanol concentration is too high for the bacteria to tolerate[which explains the need for a fermentation lock during brewing but suggests (a) more complete air oxidation of wine and (b) no bacterial oxidation of sherry.
Obviously I'd rather believe BC than the BBC (which as we all know is run by communist teetotallers) but Madeira does require heat treatment to oxidise, and cold-brewed wines do indeed turn into vinegar. Meanwhile at the back of the bar, we have a gadget that definitely adds £1 worth of character to cheap wine by spraying it into a carafe with plenty of air - but don't tell the customers.
I'm also baffled by vitamin C, much heralded as an antioxidant but also a known oxidant in high physiological concentrations: its role in the preservation of orange wine is thus, to my mind, moot!
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