What will happen to unpasteurized wine and vinegar?

Unpasteurized wine and vinegar can undergo several changes over time, some desirable, some undesirable.

Desirable changes:

* Flavor development: Unpasteurized wine and vinegar can develop more complex and nuanced flavors over time, especially if they are aged in wood. This is because live yeast and bacteria continue to work on the wine or vinegar, creating new compounds that contribute to the taste.

* Increased acidity: In vinegar, the acetic acid bacteria continue to work, increasing the acidity of the vinegar over time. This can create a more robust and pungent flavor profile.

Undesirable changes:

* Spoilage: If the wine or vinegar is not properly sealed or stored, it can become contaminated with unwanted microbes. This can lead to off-flavors, cloudiness, and even spoilage.

* Oxidation: Exposure to air can cause oxidation in wine and vinegar. This can lead to a loss of flavor and color, as well as the development of a vinegary or metallic taste.

* Yeast activity: If there is still live yeast present in unpasteurized wine, it can continue to ferment, potentially leading to further alcohol production or even a build-up of pressure in the bottle.

* Bacteria activity: Some bacteria can produce undesirable compounds that contribute to off-flavors in wine and vinegar.

Therefore, it is generally recommended to pasteurize wine and vinegar to ensure their safety and longevity. This process kills most of the live organisms that can cause spoilage.

However, some people prefer unpasteurized wine and vinegar for their unique flavor profiles and potential health benefits. If you choose to consume unpasteurized wine or vinegar, it is essential to:

* Store it properly: Keep it in a cool, dark place and tightly sealed.

* Check for spoilage: Look for signs of cloudiness, sediment, or off-putting smells.

* Use it promptly: Unpasteurized wine and vinegar are more susceptible to spoilage, so it is best to use them within a shorter timeframe.

Always follow the manufacturer's recommendations for storage and consumption of any unpasteurized product.