If I left some red wine out, would it eventually turn into vinegar?

Question

Would the oxygen in the air be enough to do this or would I need to add something else?

Answer 1

Hey Now...

Making Vinegar From Wine

If you make wine, you'll want good quality wine that's not too strong -- 10-11% alcohol -- because too much alcohol inhibits the activity of the bacteria that transform the wine. If the wine is too weak, on the other hand, the vinegar won't keep well.

There are several ways to proceed.

The simplest is to leave an open, 3/4 filled bottle in a
warm place for a couple of weeks.
This technique yields just one bottle.

Note:
I do not like this method because it can spoil...

The Best Method...

For a steady supply of vinegar, take a wide-mouthed glass jug whose capacity is at least a gallon and pour a quart of wine and a cup of vinegar into it.

Note:
try to find a organic vinegar to use...

Keep the container covered most of the time, but open it for a half hour every day. In a couple of weeks the madre, a viscous starter,
(called "Mother" this can be bought online and at a good food store so you can just get into vinegar making)
will have settled to the bottom of the jug, while the vinegar above it will be ready for use. Add more wine as you remove vinegar to keep the level in the jug constant.

If you want to make wine vinegar in larger batches, procure a 1-gallon (5 liter) cask that has a spigot at one end. If it's new, rinse it with vinegar and let it dry. Next, fill it to within a couple of inches of the top and put it, uncovered, in a place that's about 68 degrees F (20 C). In a couple of weeks the wine will be vinegar. Drain it from the cask using the spigot, and, if you can, bottle it during a waning moon because it will be clearer. Replace the vinegar removed with more wine, pouring it into the cask with a length of hose so as to leave the surface molds undisturbed.

As was true for apple vinegar, homemade wine vinegar will be more delicate and have greater depth than commercially prepared vinegar.

Also use different reds to creat your own blend of
wine vinegar!!!

Remember ...
the better the wine the better the vinegar

Smiles

Answer 2

If you left the bottle open, there's a chance it could turn to vinegar, or just oxidize. Vinegar is made when the wine is infected with acetobacter bacteria...commonly carried by flies, sometimes just floating in air. It acts with oxygen and alcohol and forms acetic acid...vinegar. Every time the cork is off the bottle, there's a risk of getting some in there, though slight. Oxygen in the air will at least react with all the goodies in the wine and eventually ruin the flavors whether or not it makes vinegar.

Answer 3

Shame on you for wasting good wine Mary you should drink it the night you open it. no, to answer the question, the red wine after a day or two at the most will turn vile.White wine should definitely be drank the night it's opened.hope this helps you Cheers

Answer 4

More than likely you wil just get an oxidized wine that won't even be good for vinegar making. Add vinegar culture for a controlled product.

Answer 5

I'm french and I live in Bordeaux(the world wine city!). If you left some red wine out, it never turn into vinegar (but it won't be good at all)...I'm sorry...

Answer 6

You need to do something more as ozidization will probably just turn the wine bad.

Answer 7

Won't become vinegar just from oxygen, but it will be undrinkable to the palate.

Answer 8

I think its those *** hole fruit flies that turns wine to vinegar.

Answer 9

no.you would just get flies in it..wine vinegar is made in a totally different way.

Answer 10

Oxygen isn't enough.