16/06/2026
原來係你! 醋-酸-菌!📣 📣🦠
當酒一開,空氣中的氧氣接觸酒精便開始氧化,經過醋酸菌的幫助,轉化成醋酸和水,令葡萄酒變味變酸。
【真的不能避免嗎?】
科學角度不能避免,
不過透過抽真空和惰性氣體保護,
可以延緩氧化作用,
延長品酒時間。
So it was you all along!
Acetobacter (Acetic acid bacteria)!!! 📣 📣 🦠
Here is the science: Once the cork pops, oxygen rushes in, contacts the alcohol, and sparks oxidation. Acetobacter then throws a party, turning that beautiful alcohol into acetic acid and water. Result? Your premium wine basically becomes expensive vinegar.
【Can we actually stop this?】
Scientifically speaking? No, it’s a natural law.
But, by leveraging vacuuming and inert gas protection, you can slow down the clock, put oxidation on pause, and savor your wine for much longer. 🍇✨
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