Q$3$: $5000kg$ grape juice is used to product grape cider vinegar. To achieve that process, the juice is initially fermented to the wine by ethyl alcohol fermentation and then the wine product is transferred to the second fermentation tank in order to ferment the wine to vinegar by acetic acid fermentation. Calculate unknown process parameters and concentrations of ethyl alcohol and acetic acid for wine and vinegar, respectively. Assume that there are no ethyl alcohol and acetic acid evaporations during fermentations.

The juice has $14,5\%$ sugar, and neglect ethyl alcohol and acid for fresh grape juice,

Accept that all sugar inside the juice is used by yeast for ethyl alcohol fermentation, and all the produced ethyl alcohol is used by acetic acid bacteria for acetic acid fermentation.

Chemical formula for fermentations $C_6{H}_{12}OC{H}_2{H}_{5}OH+CO{C}_2{H}_{5}OH+O_{2}C{H}_3\frac{C}{O}OH+H_{2}O$