Which one of the following is an undesirable contaminant in wine-making due to its production of vinegar rather than ethanol?

Question

Quizplus · Accepted Answer

Acetobacter is a bacterium that produces acetic acid (vinegar) instead of ethanol. Its presence in wine-making is therefore undesirable, as it can spoil the wine instead of promoting the fermentation process. Lactic acid bacteria (B) can also be present in wine-making, but they are desirable as they contribute to the flavor and texture of the wine. Clostridium botulinum endospores (C) are not commonly found in wine-making and are a potential health hazard if present. Saccharomyces (D) is a yeast commonly used in wine-making to convert sugar to ethanol.

Which One of the Following Is an Undesirable Contaminant in Wine-Making