Discussion
Acetic acid bacteria spoil wine only where
Answer: C
Correct answer: Oxygen is available to them
Acetobacter and its relatives are strict aerobes: they oxidise ethanol to acetic acid and cannot do so without oxygen. This is why wine is kept in full vessels with minimal head space and why a part-finished bottle turns to vinegar - the remedy is the exclusion of air rather than anything added to the wine.
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