Question

Why is curd used for commercial production of alcohol , wine and vinegar ?​

Answer 1

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✒Curd contains several microorganisms. Of these the bacterium Lactobacillus promotes the formation of curd. It multiplies in milk and converts it into curd. ... Microorganisms are used for the large scale production of alcohol, wine and acetic acid (vinegar).

✒Yeasts are the main fermentor and alcohol producer in the production of wine, beer and other alcohol drinks. The main yeast species used is Saccharomyces cerevisiae. It ferments the sugars, coming from different sources, e.g., grapes for wine, barley for beer, to alcohol and carbon dioxide.

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Answer 2

Answer:

it digest it slowly and minimize the effect of alchol on our body.