The most prevalent cause of wine spoilage is the presence of

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Acetic acid bacteria are the most prevalent cause of wine spoilage as they can convert the ethanol in wine into acetic acid, leading to a vinegar-like taste and odor. Sulfur dioxide is often added to wine as a preservative to prevent spoilage, while carbon dioxide is a natural byproduct of fermentation and can contribute to the fizziness of certain types of wine. Ethanol is the primary component of wine and is not typically considered a cause of spoilage.

The Most Prevalent Cause of Wine Spoilage Is the Presence