The fermentation of glucose during bread and wine-making results in the formation of
a. Ethanol and carbon dioxide
b. Citric acid and ethanol
c. Lactic acid, ethanol and carbon dioxide.
d. Ethanol and Lactic acid
a. Ethanol and carbon dioxide
b. Citric acid and ethanol
c. Lactic acid, ethanol and carbon dioxide.
d. Ethanol and Lactic acid