Acetic acid bacteria spoiling musts and wines are inhibited by
A. 5-7% alcohol by volume
B. 14-15% alcohol by volume
C. 24-25% alcohol by volume
D. 30-35% alcohol by volume
Answer:B
Acetic acid bacteria spoiling musts and wines are inhibited by
A. 5-7% alcohol by volume B. 14-15% alcohol by volume C. 24-25% alcohol by volume D. 30-35% alcohol by volume