It's called oxidation. The acids will give up electrons (take in oxygen) and turn from bitter to sour.
because it gets oxidised when it gets contact with air.
The milk gets infected with bacteria present in the environment, some of which produce acids and other compounds as a byproduct of their digestive process when they consume compounds present in the milk. That's what gives it the sour taste and sometimes rank smell. If you inoculate it with the right strain of bacteria, lactobacillus acidophilus being one, you get yogurt. L. acidophilus consumes lactose, a sugar in the milk, and produces lactic acid that gives yogurt its tangy flavour.
sour wine, or vinegar, is called 'du vinaigre' in French.
When air gets to a wine and makes it insipidOxygen is wine's invisible enemy, and when a wine gets exposed to air, it becomes "oxidized." The result is flat, lifeless wine that loses its pretty, vibrant fruit scents and tastes insipid -- it will likely remind you of vinegar
Vinegar (vin aigre = sour wine)
When air gets to a wine and makes it insipidOxygen is wine's invisible enemy, and when a wine gets exposed to air, it becomes "oxidized." The result is flat, lifeless wine that loses its pretty, vibrant fruit scents and tastes insipid -- it will likely remind you of vinegar
Vinegar can be produced from wine.
vinegar is just sour wine. lol
VINEGAR
Heat and air are the enemies of wine. They oxidize the wine and cause chemical reactions that turn the wine to vinegar.
it gives bad taste if it gets in contact with air.
vin acide