Final answer:
The statement regarding wine cork drying and oxidization is true, as a dried-out cork can compromise the bottle's seal, leading to oxygen exposure and wine spoilage. Proper wine storage is crucial to prevent such issues, and insoluble wine compounds are typically harmless byproducts of fermentation.
Step-by-step explanation:
The statement that cork drying can lead to wine oxidation is true. When a cork dries out, it may shrink, loosening the seal on the wine bottle and allowing air to enter. The presence of oxygen from the air can cause ethanol in wine to oxidize and produce acetic acid, giving the wine an unpleasant vinegar taste. To maintain the quality of the wine, it's important to store bottles properly, ensuring that the cork remains moist and the wine is protected from oxidation.
In cases where a cork is forcefully inserted directly against liquid without any intervening air, as with the jug example, the force exerted can break the container.
This is due to the incompressible nature of liquids and the resulting force applied over a larger area at the bottom of the container. Insoluble compounds found in wine are typically tartrates or other byproducts of the fermentation process and are harmless. Fermentation tanks used in wine production include valves to regulate the pressure build-up from CO₂, a byproduct of fermentation.