CAPE Biology Unit 2 · 2015 · Paper 1 · Question Q8
Yeast is a key component in wine making. The MAIN purpose of the yeast is to
- (A)ferment starch to release ethanol and oxygen
- (B)promote carbon dioxide production to aerate wine
- (C)ferment sugar to form ethanol and carbon dioxide
- (D)promote glycerol production to make the wine sweeter
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