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Fermentation Questions

Question 1

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Answer 1

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

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Question 2

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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.

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Question 3

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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.

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Question 4

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Question 5

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Question 6

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Question 7

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