PLEASE HELP Why might winemakers try to minimize the amount of air available to yeast during fermentation? Which statement below is incorrect?
A. The carbon dioxide in the air needs to be trapped in the barrel so that the grape sugar could ferment
B. The yeast would die in the presence of oxygen, so the fermentation process would not happen
C. The grape sugar is fermented by the yeast cells when the "free oxygen" is removed.
D. Oxygen would interfere with the fermentation process