The following accounts of the application of traditional fermentation technology are correct ( ) A. The stems and branches should be removed before the juice is pressed from the grapes, and then rinse

The following accounts of the application of traditional fermentation technology are correct ( ) A. The stems and branches should be removed before the juice is pressed from the grapes, and then rinsed B. The assimilation of yeast is a heterotrophic process. A. The grape should be rinsed before the juice is squeezed, and then remove the stems, A error;

B. Yeast is a fungus, its type of assimilation is heterotrophic, in the ecosystem belongs to the decomposers, B is correct;

C. The process of making fermented bean curd is to let hairy molds grow on the bean curd, add salt to pickle, add brine broth to bottle and seal the marinade, C is incorrect;

D. The content of wine in the brine broth is generally controlled at 12%. The content of wine in the general control of about 12%, D error.

The choice: B.