How does unpasteurized and uninoculated fruit culture

Reference no: EM133309032

Question 1 How does the unpasteurized and uninoculated fruit culture (tube #1) compare with pasteurized and uninoculated fruit culture (tube #2)? Be sure to use data from the table as well as observations from the simple stain.

Question 2 Is it possible to have wine production in tube 1? Explain your answer

Question 3 Would there be any CO2 production if the wine container was constantly mixed with air? If yes, by what metabolic pathway?

Question 4 What was used up that caused the bubbling to stop?

Question 5 If we did the incubation with air continuously bubbled through the flask, what would happen to the final alcohol content of our product? Explain.

Question 6 What would happen to the alcohol content of our wine if we added sugar to the wine as soon as the bubbling slowed down?

Reference no: EM133309032

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