Question: a If fermentation of sugars to produce alcohol in wine

a. If fermentation of sugars to produce alcohol in wine is anaerobic, why do winemakers make sure that the early phase of yeast growth is aerobic?
b. In many cases, the identification of bacteria in a tank of beer signals trouble for the brewing process. Explain biochemically why this is so.


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  • CreatedJanuary 09, 2015
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