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When wine is exposed to air, it turns sour because of

1. the action of bacteria
2. oxidation of C2H5OH to CH3COOH
3. the action of viruses
4. formation of formic acid

Correct answer: oxidation of C2H5OH to CH3COOH

Solution

On exposure to air, the ethanol in wine is oxidised (via acetic acid bacteria) to acetic acid: C2H5OH + O2 -> CH3COOH + H2O, which makes the wine sour.

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