which fresh fruit juice become alcoholic in content over days..

I saw that recently apple cider juice had become alcohol content after a few days of expiration.

what other fruit juices will do that? or will all of them do it? is it a specific acid in them?

what about pineapple?

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Most things with sugar in them can grow yeast, which would produce alcohol if oxygen is limited or sugar is abundant.
Unpasteurized cider or other juices often contain yeast, but ambient yeast can also get into pasturized juices once the container is opened.
Thibault St john Cholmondeley-ffeatherstonehaugh the 2ndCommented:
If you keep it in the fridge with the top screwed on and it swells up don't drink it. Usually they recommend using it within three days of opening. Any fruit juice can ferment.
grape juice readily produces alcohol.
So will pineapple
Lemon juice is a bit harder.
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Yeast can grow between pH 2.5 and 8.5, but prefer 4-6, and alcohol production may be better closer to 5
Any untreated juice will become alcohol given time and the presence of yeast natural or added.
Higher sugar content speeds up this natural fermentation.
Oranges whole or their juice become alcohol fast when left sitting.
"will all of them do it? is it a specific acid in them?"

All of them.
The presence of sugar and yeast causes fermentation which results in the production of alcohol.
It is unclear whether the question was asked from a perspective of alcohol being desirable or undesirable, and I don't know if the goal is to enhance or inhibit alcohol production.
Temperature, sugar content, pH, yeast species, presence of other organisms can all affect alcohol production.
Other metabolic products can also be produced, which might be considered desirable or undesirable depending on context.
Any fruit juice, including pineapple can become alcoholic under the right conditions. No specific acid is required, although the level of acidity can influence the process.

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25112Author Commented:
thanks all!
yeah, the goal is to avoid it, and will be careful now!
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