Why is wine so sour?

Answer 1

The difference between wine and vinegar is that they are produced with different items and through different chemical processes. Wine is created from fermented grape that produce ethyl alcohol from the yeast. Vinegar is made from ethanol, in which bacteria changes it into acetic acid.

Answer 2

wine turns to vinegar when oxygen gets into the bottle due to a defective cork, poor quality cork, or if the cork dries out.

This process is not spontaneous however and involves the action of acetobacter.

Answer 3

During the fermentation process the only thing you can do is keep the fermentation below 75 Degrees F. This keeps the volatile acid production done by the yeast well below acceptable levels.

After fermentation there are 2 basic ways to keep it from turning. It is important to know that it takes oxygen to make vinegar so keep the oxygen out and away.

1. Use a container with no head space. During fermentation the head space is filled with CO2 that acts as a protective layer to keep oxygen out. When the process has finished make sure you transfer your wine to an appropriate sized vessel with little to know head space or you can "top off" your wine.
2. The addition of sulfites AFTER the fermentation. Adding sulfites during fermentation will affect the performance of the yeast.

Answer 4

It actually depends on the wine as to the taste. There are many types of wine. Some have a rich full flavor others are sweet desert wines. The quality of the wine also makes a difference. Wine is also made of different varieties of grapes to give different taste to each wine. There is a real science to making wines.

Answer 5

If it does then the wine has gone bad.

Answer 6

No, it is Chemical change

Answer 7

Oxidation