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

it provides an alternative energy pathway for the reaction to proceed.

a catalyst is a substance that speeds up the rate of a chemical reaction but is not consumed during the course of the reaction.

catalysts increase the rate of reaction without being used up. they do this by lowering the activation energy needed. with a catalyst, more collisions result in a reaction, so the rate of reaction increases. different reactions need different catalysts.

a catalyst works by providing an alternative reaction pathway to the reaction product. the rate of the reaction is increased as this alternative route has a lower activation energy than the reaction route not mediated by the catalyst.