Biochemistry 4th Edition by Christopher Mathews,Kensal van Holde, Dean Appling, Spencer Anthony Cahill

Exercise 8

Suppose that you made some wine whose alcohol content was 10% w/v (i.e., 10 g of ethanol per 100 mL of wine). The initial fermentation mixture would have had to contain what molar concentration of glucose or its equivalent to generate this much ethanol Is it likely that an initial fermentation mixture would contain that much glucose In what other forms might the fermentable carbon appear