When wine is put in air, it becomes sour due to:
Correct answer: A. Oxidation of C2H5OH
- A. Oxidation of C2H5OH
- B. Formation of C2H5NH2
- C. Reduction of C2H5OH
- D. Dissolution of CO2
Explanation
When wine is exposed to air, it can become sour due to a process called oxidation. This is because the main component of wine, which is ethanol (C2H5OH), reacts with oxygen in the air. This reaction leads to the formation of acetic acid, which gives wine its sour taste. So, when wine is not properly sealed or stored, the ethanol in it can react with oxygen, resulting in the souring of the wine. It's important to keep wine properly sealed to maintain its flavor.
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About Aldehydes and Ketones
Aldehydes and ketones contain the polar carbonyl group, but aldehydes are generally more readily oxidised and more reactive than ketones. Coverage includes preparation by oxidation or reduction routes, nucleophilic addition of reagents such as hydrogen cyanide and bisulfite, and tests that distinguish aldehydes from ketones.
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