Why would a wine maker be upset when his son lifted the lids on the vats of fermenting grapes?
Why do most wines have an alcoholic content no greater than 12%?
These questions are noted.© BrainMass Inc. brainmass.com October 24, 2018, 5:08 pm ad1c9bdddf
The answers to both of these questions are based on considering what organism is involved in making alcohol, what are its optimal growth conditions, and what will kill it.
To answer your first question, consider what effect lifting the lid on ...
Questions about fermentation and wine are briefly considered.
1. How do evolutionary biologist explain why there are two different ways of handling the pyruvate produced from glycolysis? Be sure to relate your answer to the nature of the Earth 3.5 billion years ago.
2. Explain at a biochemical level how wine is made and compare it to your activity of rapidly opening and closing your hand.View Full Posting Details