Answer:
C). The formation of acetic acid during wine production was due to the presence of contaminating microbes.
Explanation:
Pasteur's work focused on examining the 'French wine industry' to determine/conclude the required time as well as the temperature that would assist in killing/destroying the detrimental bacteria present in the wine without altering its taste. This process was later categorized as 'pasteurization'.
As per the question, Pasteur's work would prove all of the following except option C as it asserts an incorrect claim regarding 'The formation of acetic acid during wine production was due to the presence of contaminating microbes' as the conversion of ethanol present in wine leads to the formation of acetic acid. Therefore, Except <u>options C</u> all the options assert true claims.
Answer:
23×3/4.......................
