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 ...
Solution Summary
Questions about fermentation and wine are briefly considered.
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Cell Biology
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.
... During the secondary fermentation and aging process, which takes three to six months, the fermentation continues very slowly. The wine is kept under an airlock ...
... When making an alcoholic beverage, such as beer and wine, Brix is a measurement used to assess the amount of sugar present in the fermentation matrix or grape ...
...Wine and brandy were made not only for ecclesiastical use, but were also ... Father Juniper Serra planted the first grapes used for fermentation in the Golden State ...
...Fermentation. The grape juice, by variety, is Gallons of juice 8. fermented in either stainless-steel tanks or oak barrels. Aging. The wines are aged in either ...
... 8. Fermentation. The grape juice, by variety, is fermented in either stainless-steel tanks or oak barrels. 9. Aging. The wines are aged in either stainless ...
... Ethanol, the original result of fermentation using grain/fruits/herbs practiced ... to when they are describing alcoholic beverages (ie beer, wine, liquor, spirits ...
... have prevented this advertisement aimed at the younger set of wine-consuming customers. ... carbonation contained in champagne as a part of the fermentation process ...
... as beer, archaeological sites in Egypt, Greece and China all produced evidence of the fermentation of fruits, especially grapes to produce wine (lychee was ...
... Ethanol, the original result of fermentation using grain/fruits/herbs practiced ... to when they are describing alcoholic beverages (ie beer, wine, liquor, spirits ...
... Microorganisms can produce the flavor compounds as secondary metabolites during fermentation. ... food, such as olive oil, butter, raspberry, lychee, wine, vinegars ...
