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Since wine is acidic, the baking soda will react, and bubble/foam similar to adding baking soda to vinegar (or anything acidic for that matter). The best way to tell is to taste and smell it.

Wine turns to vinegar through a reaction with oxygen. Store corked bottles sideways so the cork does not dry. Take other steps to ensure oxygen does not come in contact with the wine.

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Q: Can I use baking soda to tell if my wine is turning to vinegar or does it have the same reaction as vinegar regardless of if it has turned?
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