What happens when wine is contaminated by aerobic bacteria?

Some wines benefit from exposure to air before being consumed; however, too much air exposure is harmful for any wine. Oxygen stimulates the growth of aerobic bacteria, which can cause wine spoilage. SourcesThe aerobic microorganisms either come from the grapes themselves or are added by contaminated processing equipment or storage containers. Exposure to air gives the bacteria a ready source of oxygen, enabling them to grow and spoil the wine.

TypesYeasts and acetic acid bacteria are the usual causes of bacterial contamination in wine. Candida and related types of yeast form a film on the wine's surface, while acetic acid bacteria use oxygen to convert the ethanol in wine to acetic ac