Discussion
Which best explains why fermented beverages keep longer than the raw materials they are made from?
Answer: B
Correct answer: Alcohol and acid together exclude most organisms
Fermentation converts a sugary, near-neutral liquid that would spoil in days into one holding 5 to 14 per cent alcohol at a pH around 3 to 4, and few organisms tolerate both conditions at once. The addition of hops in beer and sulphur dioxide in wine narrows the field further. Preservation by fermentation is the oldest use of the process.
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