The following microorganisms can be used to make wine ( ) A. yeast B. lactobacillus C. acetic acid bacteria D. molds

① Quenching: adding Aspergillus, yeast and other beneficial microorganisms used in brewing to the raw materials and expanding the culture;

② Saccharification: breaking down the starch in raw materials into glucose by molds;

③ Fermentation: in anaerobic conditions, the yeast will turn glucose into alcohol;

④ Distillation: heating the fermented grains to isolate the alcohol in them.

It can be seen in the process of brewing microorganisms used mainly yeast, in addition to containing molds.

Therefore, the choice: AD.