I am currently studying chemistry in grade 12 studies and I have come across a halt in my investigation.
The experiment was to see how the increase in ethanol would lead to a more acidic wine, because ethanol oxidises to ethanal and then to acetic acid. However, the inverse has appeared to happen throughout the 15 days of the test. Inbetween the tests, the wines were stored in an airtight bottle however they had a chance to oxidise while we opened them to test them.
Why is the acidity of the wine decreasing when the increase in reactants should also result in the bias towards the product side? My tests have yielded the opposite to what I expected (titratable acidity going down by almost half of what it was initially by the end of the 15 days) and I cannot explain it in my discussion.