| Column-$I$ | Column-$II$ |
| $P$. Aspergillus niger | $I$. Acetic acid |
| $Q$. Acetobacter aceti | $II$. Citric acid |
| $R$. Clostridium butylicum | $III$. Butyric acid |
| $S$. Lactobacillus | $IV$. Lactic acid |
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| Column-$I$ (Production Process) | Column-$II$ (Beverages) |
|---|---|
| $(A)$ Without distillation | $(1)$ Wine |
| $(B)$ By distillation | $(2)$ Beer |
| $(3)$ Whisky | |
| $(4)$ Brandy | |
| $(5)$ Rum |
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