Identify the correct statement.a. The maximum concentration of alcohol in naturally fermented beverages is up to 13%b. The net gain of ATP in both alcohol and lactic acid fermentation is 2.c. CO2 is released during alcohol fermentation but not in lactic acid fermentation.

The maximum concentration of alcohol in naturally fermented beverages is up to 13%. This is because yeasts poison themselves to death at an alcohol concentration of 13%.The net gain of ATP in both the types of fermentation is 2 ATP.  The NADH produced during glycolysis is again oxidized to NAD+ during fermentation.CO2 is released only during alcoholic fermentation. Here pyruvic acid, a 3-carbon compound is converted to 2 carbon compound ethyl alcohol and CO2 is released.