What happens when wine is contaminated by aerobic bacteria?

It may spoil the wine

Explanation:

   Wine is one of the products of alcoholic fermentation of the must (juice) of fresh grapes, a microbiological process by which yeasts obtain vital energy. These organisms invisible to the naked eye are tiny fungi that have as their primary energy source aerobic respiration, which is only possible in the presence of oxygen.

   In the absence of oxygen, yeasts make alcoholic fermentation, in which fruit sugar is transformed into ethanol, the ethyl alcohol. This conversion is done through a complex series of more than 30 successive chemical reactions, each catalyzed by a specific enzyme.

  These reactions also generate by-products that can be found in wine, always in low amounts compared to alcohol. Fermentation also produces carbon dioxide, which is released at the end of the process, leaving only a small part dissolved in the liquid

a = executive branch; b = judicial branch