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| List-$I$ | List-$II$ |
| $(a)$ Aspergillus niger | $(i)$ Acetic Acid |
| $(b)$ Acetobacter aceti | $(ii)$ Lactic Acid |
| $(c)$ Clostridium butylicum | $(iii)$ Citric Acid |
| $(d)$ Lactobacillus | $(iv)$ Butyric Acid |
| 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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