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Through the natural process of fermentation.
I'm talking about trace amounts... ie: 3 to 5 tenths of 1%?

Yes it has been debated... but yet to be answered. I know that alcohol naturally occurs in fruit juices, and more so in orange juice. To believe otherwise is idiocy. My question is what is the...

What is the measurable amount of naturally occurring trace alcohol in the average glass of orange juice?