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Sever21 [200]
3 years ago
9

Two characteristics of natural wines are that they have a maximum alcohol content of 14% and are ""sparkling"" wines. Apply your

understanding of alcoholic fermentation to explain these characteristics.
Biology
1 answer:
Anna007 [38]3 years ago
8 0
<h2>Alcoholic Fermentation</h2>

Explanation:

  • Two attributes of regular wines are that they have a most maximum alcohol content of 14% and are "sparkling" wines.
  • In natural wines, after the ethyl alcohol and are <em>"shimmering" wines. </em>
  • <em>In regular wines, after the ethyl liquor fixation arrives at 14%, the liquor murders the yeast cells, making aging stop. The bubble or shimmer in wines is the collection of CO2. </em>
  • Yeast keep on aging sugars until they either come up short on nourishment or the liquor content gets sufficiently high to slaughter them.
  • The  most wine yeasts, 14% is higher than they can tolerate. There are, be that as it may, yeasts that the merchants<em> guarantee can tolerate higher alcoholic rates.</em>
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