Biology, asked by kushwahanitin985, 1 year ago

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

Answers

Answered by nanu245

0

A). 5 - 7% alcohol by volume

hope it helps u

Previous Question

Next Question

Similar questions

Math, 7 months ago

solveeeeeeeeeeeeeeeeeee...

Biology, 7 months ago

Q.15. Which of the following is complex (mature) permanent tissue? O A. Xylem O B. Parenchyma O C. Collenchyma O 0. Sclerenchyma...

Political Science, 7 months ago

में निहित धनी रणे का कल्या) आक मत a समाज a...

Biology, 1 year ago

The red or pink color of the fish is generally caused from the growth of A.Sarcina B. Micrococcus or Bacillus species C. Molds or yeasts D. all of these...

Biology, 1 year ago

At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by A.Coliform bacteria B. Streptococci C. Lactobacilli and yeast D. all of these...

Math, 1 year ago

2x - 3y=10 and xy=16 find value of 8x^3 - 27y^3 please fast...

CBSE BOARD XII, 1 year ago

Is M.B.B.S a tough course?

Biology, 1 year ago

what kind of feed is given to cattle to increase the milk production...