Acetic acid bacteria spoiling musts and wines are inhibited by Options: A . &nbsp24-25% alcohol by volume B . &nbsp5-7% alcohol by volume C . &nbsp14-15% alcohol by volume D . &nbsp30-35% alcohol by volume

Acetic acid bacteria spoiling musts and wines are inhibited by

Question

Acetic acid bacteria spoiling musts and wines are inhibited by

Options:

A . 24-25% alcohol by volume

B . 5-7% alcohol by volume

C . 14-15% alcohol by volume

D . 30-35% alcohol by volume

Answer: Option C

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