If wine thats stored in barrels after fermentation is exposed to too much air this could turn the into?

Wine stored in barrels after fermentation that is exposed to too much air can turn into vinegar.

Here's why:

* Acetic Acid Bacteria: These bacteria are naturally present in the environment. They thrive in the presence of oxygen and alcohol.

* Oxidation: When wine is exposed to air, the alcohol in the wine reacts with oxygen.

* Acetic Acid Production: Acetic acid bacteria convert the alcohol into acetic acid, which is the primary component of vinegar.

This process is known as acetification. It's a common occurrence in wines that are not properly sealed or stored in environments with insufficient oxygen control.