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Often, instead of alcohol, the fermentations were resulting in lactic acid. At that time, fermentation leading to the production of wine, beer, and vinegar was believed to be a simple and straightforward breakdown of sugar to the desired molecules. It was believed that the chemical breakdown of sugar into alcohol during the fermentation of wine and beer was due to the presence of inherent unstabilizing vibrations. Yeast cells were found in the fermenting vats of wine and were known as living organisms, yet they were only believed to be either a product of fermentation or catalytic ingredients that provided useful ingredients for fermentation to proceed...
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