Answer:
If the sugar concentration level of the must becomes too high at any given point--either at the beginning or during the fermentation--it starts to have an inhibiting effect on the yeast's ability to produce alcohol. In other words, the higher sugar concentration starts to act as a preservative effecting the fermentation in a negative way.
Explanation:
Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -- giving the beer both its alcohol content and its carbonation.
The thermodynamics of leaching of ilmenite in hydrochloric acid for titania pigment production is an industrial production of nano-sized titanium dioxide (TiO2).
<h3>What is thermodynamics?</h3>
Thermodynamics is defined as the change in the energy of system that brings about work in that system.
The leaching of ilmenite which is a titanium-iron oxide mineral with HCl can lead to the production of titanium dioxide (TiO2).
The use of thermodynamics in this process controls the heat and energy of the leaching system leading to a better yield of final products.
Learn more about thermodynamics here:
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