gedaliyah@lemmy.world to Mildly Interesting@lemmy.world · 7 days agoThis 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink Itwww.scientificamerican.comexternal-linkmessage-square32fedilinkarrow-up10arrow-down10
arrow-up10arrow-down1external-linkThis 2000-Year-Old Wine Is Still Pourable. But You Don’t Want to Drink Itwww.scientificamerican.comgedaliyah@lemmy.world to Mildly Interesting@lemmy.world · 7 days agomessage-square32fedilink
minus-squareHessiaNerd@lemmy.worldlinkfedilinkarrow-up0·5 days agoOr an environment without bacteria. I don’t think the wine will ‘oxidize’ without the bacteria, correct?
minus-squareMadison420@lemmy.worldlinkfedilinkarrow-up0·5 days agoI’m not sure about that one too be honest, I imagine over time there’s probably a different mechanism for it but I’m not familiar enough to say.
Or an environment without bacteria. I don’t think the wine will ‘oxidize’ without the bacteria, correct?
I’m not sure about that one too be honest, I imagine over time there’s probably a different mechanism for it but I’m not familiar enough to say.