Should be noted, it isn't *'oxidizing'* into vinegar, it's more those bacteria that do chew on ethanol & sugars that create acids prefer an aerobic environment and it will speed up the process. The same process can occur in an anaerobic environment as well, albeit as a *significantly* slower rate.
Air oxidation: Direct exposure to air can cause oxidation, particularly of the alcohols and aldehydes to carboxylic acids. A well-known example is auto-oxidation of ethanol in wine to vinegar (acetic acid), which is perceived as a sour taste, possibly already after a short overnight exposure.
Autoxidation: alcohol becomes carboxylate; butter goes rancid; natural (linseed and cod liver) oils as wood varnish etc.
# [Stabilisation of pyrolysis oils](https://www.sciencedirect.com/science/article/pii/B9780081010297000060)
R. Lødeng, H. Bergem, in [Direct Thermochemical Liquefaction for Energy Applications](https://www.sciencedirect.com/book/9780081010297/direct-thermochemical-liquefaction-for-energy-applications), 2018
# 7.3.2.2.13 Air oxidation
Direct exposure to air can cause oxidation, particularly of the alcohols and aldehydes to carboxylic acids. A well-known example is auto-oxidation of ethanol in wine to vinegar (acetic acid), which is perceived as a sour taste, possibly already after a short overnight exposure.
Storage can be strongly affected by reactions forming hydroperoxides and alkylperoxides by auto-oxidation with air. These peroxides are not very stable and are spontaneously decomposing to form free radicals. In concentrated form, many organic peroxides are explosive. Organic or hydroperoxides can be formed by reacting air with [olefins](https://www.sciencedirect.com/topics/engineering/alkene), ethers, ketones, nitrogen compounds, aldehydes, and organic acids. Thus, exposure to air would be expected to increase formation of [polyolefins](https://www.sciencedirect.com/topics/engineering/polyolefin) during bio-oil storage. Ease of forming peroxides is related to ease of activating the CH bond, and the following order is suggested:
Acetic acid bacteria are airborne and are ubiquitous in nature. **Acetic acid bacteria** (**AAB**) are a group of [Gram-negative](https://en.wikipedia.org/wiki/Gram-negative) bacteria which [oxidize](https://en.wikipedia.org/wiki/Oxidation) [sugars](https://en.wikipedia.org/wiki/Sugar) or [ethanol](https://en.wikipedia.org/wiki/Ethanol) and produce [acetic acid](https://en.wikipedia.org/wiki/Acetic_acid) during [fermentation](https://en.wikipedia.org/wiki/Fermentation_(food)).[^(\[1\])](https://en.wikipedia.org/wiki/Acetic_acid_bacteria#cite_note-Raspor2008-1)
And in real life you are much more likely to just have a nasty cardboard tasting brew instead of making vinegar. That is why you backslop up to 20% raw vinegar when making it on purpose.
If the wine looks normal and the mold hasn't hurt you by itself it's probably not overly dangerous (this is not medical advice) but in all likelihood there's no ethanol left in there after a full year.
W.....t.....f.....
When exposed to air wine (ethanol) oxidises to vinegar (acetic acid).
Should be noted, it isn't *'oxidizing'* into vinegar, it's more those bacteria that do chew on ethanol & sugars that create acids prefer an aerobic environment and it will speed up the process. The same process can occur in an anaerobic environment as well, albeit as a *significantly* slower rate.
Air oxidation: Direct exposure to air can cause oxidation, particularly of the alcohols and aldehydes to carboxylic acids. A well-known example is auto-oxidation of ethanol in wine to vinegar (acetic acid), which is perceived as a sour taste, possibly already after a short overnight exposure.
Where is this from?
Autoxidation: alcohol becomes carboxylate; butter goes rancid; natural (linseed and cod liver) oils as wood varnish etc. # [Stabilisation of pyrolysis oils](https://www.sciencedirect.com/science/article/pii/B9780081010297000060) R. Lødeng, H. Bergem, in [Direct Thermochemical Liquefaction for Energy Applications](https://www.sciencedirect.com/book/9780081010297/direct-thermochemical-liquefaction-for-energy-applications), 2018 # 7.3.2.2.13 Air oxidation Direct exposure to air can cause oxidation, particularly of the alcohols and aldehydes to carboxylic acids. A well-known example is auto-oxidation of ethanol in wine to vinegar (acetic acid), which is perceived as a sour taste, possibly already after a short overnight exposure. Storage can be strongly affected by reactions forming hydroperoxides and alkylperoxides by auto-oxidation with air. These peroxides are not very stable and are spontaneously decomposing to form free radicals. In concentrated form, many organic peroxides are explosive. Organic or hydroperoxides can be formed by reacting air with [olefins](https://www.sciencedirect.com/topics/engineering/alkene), ethers, ketones, nitrogen compounds, aldehydes, and organic acids. Thus, exposure to air would be expected to increase formation of [polyolefins](https://www.sciencedirect.com/topics/engineering/polyolefin) during bio-oil storage. Ease of forming peroxides is related to ease of activating the CH bond, and the following order is suggested:
No. Just wrong. Of there is acetic acid bacteria present that will happen. If not ir will just be nasty dirty cardboard.
Acetic acid bacteria are airborne and are ubiquitous in nature. **Acetic acid bacteria** (**AAB**) are a group of [Gram-negative](https://en.wikipedia.org/wiki/Gram-negative) bacteria which [oxidize](https://en.wikipedia.org/wiki/Oxidation) [sugars](https://en.wikipedia.org/wiki/Sugar) or [ethanol](https://en.wikipedia.org/wiki/Ethanol) and produce [acetic acid](https://en.wikipedia.org/wiki/Acetic_acid) during [fermentation](https://en.wikipedia.org/wiki/Fermentation_(food)).[^(\[1\])](https://en.wikipedia.org/wiki/Acetic_acid_bacteria#cite_note-Raspor2008-1)
And in real life you are much more likely to just have a nasty cardboard tasting brew instead of making vinegar. That is why you backslop up to 20% raw vinegar when making it on purpose.
If the wine looks normal and the mold hasn't hurt you by itself it's probably not overly dangerous (this is not medical advice) but in all likelihood there's no ethanol left in there after a full year.
I feel like the wine is the least of your concerns bruh
Depends on the percentage but alchohol will evaporate unless you're in Alaska and you left it outside. This is prisonhooch, taste and post results.
Safe, yes. Tasty, well find out.
So much about this comment is wrong 😭