2007-03-15 17:01:45 · 4 answers · asked by Seashells 2 in Food & Drink ➔ Beer, Wine & Spirits
Wine can be a preservative, the alcohol first and then when it turns to vinegar it is too acidic for organisms to live.
2007-03-17 05:25:48 · answer #1 · answered by Anonymous · 0⤊ 0⤋
It isn't. Naturally fermented wine does not contain sufficient levels of alcohol to act as a preservative. This is one reason they go bad after being opened.
They age well because the winemaking process is done under very strict conditions that assure sanitary conditions. It's bottled in sterilized bottles and sealed tight so it doesn't become infected...which is entirely possible.
Because of its susceptibility to infection, before rapid means of transport were available, extra alcohol was added for long term storage...this is where port, sherry, and other fortified wines came to be.
2007-03-16 01:00:57 · answer #2 · answered by Trid 6 · 0⤊ 0⤋
Above a certain percentage, many wines will kill off a lot of bacteria and other infectious agents. Pickle juice also does the same thing. That's why pickles last so long before they go bad.
2007-03-16 00:07:12 · answer #3 · answered by Anonymous · 0⤊ 0⤋
ALCOHOL,SUGAR AND,SULFITES ARE ALL NATURAL OCCURRENCES IN WINE,ACTUALLY IN ANY FERMENTED PRODUCT, THEY ALL ACT WELL AS A PRESERVATIVE. HOW EVER SOME WINES DO HAVE ADDED SULFITES TO PRESERVE FRESHNESS. ALCOHOL IS PRESENT IN WINE, REGARDLESS IF IT IS ORGANIC OR NOT
2007-03-18 21:38:42 · answer #4 · answered by zipp380 3 · 0⤊ 0⤋