The correct option is B Fermentation of the juice by yeast.
Raw fruit juice is usually a strongly acidic solution, containing from 10 to 25 percent soluble sugars. Its acidity and high sugar concentration make it an unfavourable medium for the growth of bacteria but highly suitable for yeasts and moulds. Raw fruit juice naturally contains many yeasts, moulds, and bacteria, derived from the surface of the fruit. Normally, the yeast used in alcoholic fermentation is a strain of the species Saccharomyces cerevisiae