<span>I believe is answer is the temperature is too low. If the main fermentation products will be always ethanol in the yeasts chosen for alcoholic fermentation, since the yeasts are growing well on the maltose, the temperature may be too low which causes poor extraction of color and tannins in red wines and can also cause sluggish fermentations and production of high levels of ethyl acetate.</span>
Answer:
3/16 is your answer.
Explanation:
Hope this helps. Good luck!
Answer:
A
Explanation:
science can answer only mathmatical questions
Mammal? Is this for science or?
