2006-12-11 17:55:13 · 3 answers · asked by cookiecrys 1 in Food & Drink ➔ Beer, Wine & Spirits
Wine becomes vinegar when it's been contaminated by acetobacter bacteria...it consumes the alcohol and converts it to acetic acid.
Adding brandy raises the alcohol level in the wine to a point where it's toxic to the acetobacter bacteria...the bacteria cannot survive to consume the alcohol, etc.
This is where sherry and port originated. When transporting the wines over long distances (which took much more time), they'd fortify the wine with brandy as a means of preserving it. Generally, an alcohol concentration of over 18% is sufficient to keep most bugs away and preserve the wine for extended periods.
2006-12-12 10:22:20 · answer #1 · answered by Trid 6 · 2⤊ 0⤋
Brandy ups the alcohol content, and kills the bacteria that would turn the wine to vinegar.
At least that's the theory. How much brandy do you need to add to wine to have this work?
2006-12-12 02:02:24 · answer #2 · answered by Madame M 7 · 0⤊ 0⤋
a bacteria causes wine to spoil, i cant believe brandy will help
2006-12-12 06:09:12 · answer #3 · answered by Anonymous · 0⤊ 0⤋