Question

All fruit juices do not undergo fermentation at the same rate. The increasing order of the rate of fermentation is :

Answer 1

Hey mate

Here's the answer

Explanation:-

Fermentation is carried out at a temperature of 4-16°C (40-60°F). This is slow for most kinds of fermentation, but is beneficial for cider as it leads to slower fermentation with less loss of delicate are ma. Apple based juices with cranberry also make fine ciders and many other fruit purees or flavorings can be used, such as grapes, cherry, raspherry. The cider is ready to drink after a three month fermentation period, though more after it is material in the vats for up to 2 to 3 years.

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Answer 2

hey

The word ‘Fermentation’ had been derived from latin (Ferver means to ‘boil’). As during fermentation there is lot of frothing of liquid due to the evolution of carbon dioxide, it gives the appearance as if it is boiling. Sugars like glucose, sucrose when fermented in presence of yeast cells are converted to ethyl alcohol. During fermentation of, starch is first hydrolyzed to maltose by action of enzyme diastase.

Fermentation is carried out at a temperature of 4-16°C (40-60°F). This is slow for most kinds of fermentation, but is beneficial for cider as it leads to slower fermentation with less loss of delicate are ma. Apple based juices with cranberry also make fine ciders and many other fruit purees or flavorings can be used, such as grapes, cherry, raspherry. The cider is ready to drink after a three month fermentation period, though more after it is material in the vats for up to 2 to 3 years