Note: To use this page as intended your browser must be JavaScript enabled.

Click on the question buttons (left) to navigate to the questions, type your answer in the text area provided below each question and then click the submit button (your answer will then appear below the text area). After answering a question, click on the answer button to view a sample answer. Compare your answer to the sample answer. If your answer is significantly different, I suggest you examine how you arrived at your answer. Instructions for saving this page with your responses.

Fermentation Questions

Question 1

Submit Answer 1

Answer 1

The yeasts are selected to maximise alcohol production in wine making. Carbon dioxide is produced in beer, it forms the froth.


Question 2

Submit Answer 2

Answer 2

Lactic acid is a sour flavour. By selection of less sour processes, the lactate production has been selected against. For some reason, even natural yeasts seem to produce more alcohol than lactate.


Question 3

Submit Answer 3

Answer 3

We know little about the mechanisms of glycerol production in fungi, and speculation as to their potential function is limited. Glycerol could be a storage polyol, or an osmoticum, functions that overlap, and appear related to functioning in solutions with excessive glucose.


Question 4

Submit Answer 4

Answer 4



Question 5

Submit Answer 5

Answer 5



Question 6

Submit Answer 6

Answer 6



Question 7

Submit Answer 7

Answer 7