Why would a wine maker be upset when his son lifted the lids on the vats of fermenting grapes?
Why do most wines have an alcoholic content no greater than 12%?
These questions are noted.
The answers to both of these questions are based on considering what organism is involved in making alcohol, what are its optimal growth conditions, and what will kill it.
To answer your first question, consider what effect lifting the lid on ...
Questions about fermentation and wine are briefly considered.