why do alcoholic beverages such as tella , tej , beer and wine turn sour if they are not stored properly ?

Alcoholic beverages such as tella, tej, beer, and wine can turn sour if they are not stored properly due to the growth of bacteria and yeast in the liquid. When these beverages are exposed to air, light, or temperature fluctuations, it can create an environment that promotes the growth of harmful microorganisms. These microorganisms can produce acetic acid, lactic acid, and other compounds that give the beverage a sour taste and unpleasant odor. Additionally, oxidation can occur, causing the beverage to lose its flavor and freshness. Proper storage, such as keeping the beverage in a cool, dark place and sealing it tightly, can help prevent these issues and maintain the quality of the drink.

Alcoholic beverages such as tella, tej, beer, and wine turn sour if they are not stored properly due to the presence of microorganisms, mainly bacteria and yeast. These microorganisms consume the alcohol and sugar present in the beverages and produce acids, such as acetic acid and lactic acid, as by-products. This process is known as spoilage or souring.

Improper storage conditions, such as exposure to air, high temperatures, and light, can accelerate the growth and activity of these microorganisms, leading to the rapid souring of the beverages.

Here's a breakdown of the process:

1. Exposure to Air: When alcoholic beverages are exposed to air, oxygen can enter and react with the alcohol, leading to the formation of acetaldehyde. Acetaldehyde is an unstable compound that can further oxidize to form acetic acid, which gives the beverage a sour taste.

2. High Temperatures: Elevated temperatures provide a favorable environment for the growth and activity of microorganisms. Bacteria and yeast thrive in warm conditions, multiplying rapidly and producing more acids.

3. Light: Light, especially ultraviolet (UV) light, can damage the chemical compounds in alcoholic beverages, making them more susceptible to spoilage. UV light can break down the antioxidants and other protective compounds in the beverages, allowing microorganisms to proliferate more easily.

To prevent alcoholic beverages from turning sour, proper storage is crucial. This includes:

- Keeping the beverages in a cool, dark place, away from direct sunlight and heat sources.
- Storing the beverages in airtight containers to minimize oxygen exposure.
- Keeping the beverages refrigerated for extended storage to inhibit microbial growth.
- Pasteurizing or sterilizing the beverages to kill any microorganisms present.