Respuesta :

AlishaWolf
Some wines benefit from exposure to air before being consumed; however, too much air exposure is harmful for any wine. Oxygen stimulates the growth of aerobic bacteria, which can cause wine spoilage. SourcesThe aerobic microorganisms either come from the grapes themselves or are added by contaminated processing equipment or storage containers. Exposure to air gives the bacteria a ready source of oxygen, enabling them to grow and spoil the wine.
TypesYeasts and acetic acid bacteria are the usual causes of bacterial contamination in wine. Candida and related types of yeast form a film on the wine's surface, while acetic acid bacteria use oxygen to convert the ethanol in wine to acetic ac
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Answer:

It may spoil the wine

Explanation:

   Wine is one of the products of alcoholic fermentation of the must (juice) of fresh grapes, a microbiological process by which yeasts obtain vital energy. These organisms invisible to the naked eye are tiny fungi that have as their primary energy source aerobic respiration, which is only possible in the presence of oxygen.

   In the absence of oxygen, yeasts make alcoholic fermentation, in which fruit sugar is transformed into ethanol, the ethyl alcohol. This conversion is done through a complex series of more than 30 successive chemical reactions, each catalyzed by a specific enzyme.

  These reactions also generate by-products that can be found in wine, always in low amounts compared to alcohol. Fermentation also produces carbon dioxide, which is released at the end of the process, leaving only a small part dissolved in the liquid

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