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.
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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.
... 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 ...
... 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 ...
... is an inexpensive, renewable available source of sugars for fermentation to ethanol ... help improve crop productions, such as high throughput of wine making in ...
