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Alcohol is fermented by yeast from sugar in wine by the following chemical reaction: C6H1206 2C,H,OH + 2002 If the fermentor is not kept perfectly

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Alcohol is fermented by yeast from sugar in wine by the following chemical reaction: C6H1206 2C,H,OH + 2002 If the fermentor is not kept perfectly clean, contaminant bacteria will produce acetic acid instead CH,206 3CH,COOH . . If a 5000kg batch with 12%wt sugar yields a wine with 20kg acetic acid and 250kg ethanol: Solve the mass balance What is the conversion %? What is the yield%

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