The acidity of fruit wine inhibits the growth of miscellaneous bacteria or promotes the fermentation of fruit wine. Why does acidic yeast not produce acidic substances?

The acidity of fruit wine inhibits the growth of miscellaneous bacteria.

Although alcohol is mainly produced by yeast in the fermentation process, other side reactions are mostly organic acids (including a series of intermediate products of grape glycolysis, mostly acidic), not only yeast, but also other bacteria or fungi, and few bacteria can really produce alkali.

In addition, there must be some miscellaneous bacteria in the brewing raw materials, and the lactic acid and acetic acid produced and a small amount of carbon dioxide will also reduce its pH value.