Oxidation involving micro-organisms

Oxidation involving micro-organisms

Microorganism can oxidise a number of wine components.
Alcohol can be oxidised to acetic acid (vinegar) by acetic acid bacteria (acetobacter bacteria) in the presence of oxygen .
Some surface yeasts can oxidise alcohol to acetaldehyde (as in the production of flor sherry) in the presence of oxygen combined with low SO₂ concentration levels.