For the following descriptions related to the production of fruit wine and fruit vinegar, the correct one is (　) A. The suitable temperature required for making fruit wine is higher than that for making fruit vinegar B. Fruit vinegar fermentation bag

a. The temperature required for fruit wine is 18-25℃, the temperature required for making fruit vinegar is 30-35℃, and the suitable temperature required for making fermented bean curd is 15-18℃, so a is wrong;

b. Acetobacter is an aerobic bacterium, so it performs aerobic fermentation, so b is wrong;

c. The strains used in the production of fruit wine, fruit vinegar and fermented bean curd are yeast, Acetobacter and Mucor, so c is wrong;

d. The strains used in the production of fruit wine, fruit vinegar and fermented bean curd are yeast (single-celled fungi) and Acetobacter (aerobic bacteria) respectively. and Mucor (multicellular fungi), they all have a cellular structure, with cell walls, ribosomes, DNA and RNA; therefore d is correct.

So choose: d.