<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.
Because it helps the environment strive and keep its self alive my controlling populations and bringing in new ones
Oceans will increase in temperature due to global warming. This will adversely effect cold water species such as the humpback whale and increase the territory of larger warm water predetors like sharks.
1/16
For a dihybrid cross, the ratio is 9:3:3:1, and green and wrinkled is the one so doing the math, that is 1/16
I hope this helps
