Wine turns into vinegar through the oxidation of ethanol (C2H6O) to acetic acid (C2H4O2) via aerobic bacteria from a range of genera including Acetobacter and Acidiphilium known as acetic acid bacteria (AAB). In a 750 ml wine bottle, there is 730 ml of wine (12% ethanol, by volume) and 20 ml head space. A. Assuming the air trapped in the head space is 21% oxygen (atmospheric O2 at 280 g/m3) and such bacteria are present, how much acetic acid will be formed before the bottle is opened? Half of the energy that is produced is going to biomass build up. Use C8H6N2O for biomass. Assume no sulfites are present in the wine (these are sometimes added to prevent enzymatic activity that drives these reactions). B. If the cork leaks so that the head space is exchanged once per day (20 ml of new air replaces the old every 24 hours), how long will it take for all of the ethanol to be converted to acetic acid, assuming the bacteria survive? Assume no sulfites are present in the wine. Looking for assistance with part b
5. Wine turns into vinegar through the oxidation of ethanol (C2H6O) to acetic acid (C2H4O2) via
aerobic bacteria from a range of genera including Acetobacter and Acidiphilium known as acetic
acid bacteria (AAB). In a 750 ml wine bottle, there is 730 ml of wine (12% ethanol, by volume)
and 20 ml head space.
A. Assuming the air trapped in the head space is 21% oxygen (atmospheric O2
at 280 g/m3) and such bacteria are present, how much acetic acid will be formed before the
bottle is opened? Half of the energy that is produced is going to biomass build up. Use
C8H6N2O for biomass. Assume no sulfites are present in the wine (these are sometimes
added to prevent enzymatic activity that drives these reactions).
B. If the cork leaks so that the head space is exchanged once per day (20 ml of
new air replaces the old every 24 hours), how long will it take for all of the ethanol to be
converted to acetic acid, assuming the bacteria survive? Assume no sulfites are present in
the wine.
Looking for assistance with part b
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