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Grapes hanging on the plant do not ferment but after being plucked from the plant can be fermented. Under what conditions do these grapes ferment? Is it a chemical or a physical change?

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Grapes when attached to the plants are living and therefore their own immune system prevents fermentation. The microbes can grow in the plucked grapes and under anaerobic conditions these can be fermented. This is a chemical change.

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