Which of the Following Is an Undesirable Contaminant in Wine-Making

question 52

Multiple Choice

Which of the following is an undesirable contaminant in wine-making?

• A) Saccharomyces
• B) lactic acid bacteria
• C) Acetobacter
• D) Clostridium botulinum endospores

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Definitions:

Cryptic Coloration

Colors or markings that help some organisms hide from predators by blending into their physical surroundings. Compare with aposematic coloration.

Unpalatability

The quality or state of being unappetizing to eat or difficult to digest, often a defense mechanism in plants and animals against predators.

Potential Predators

Organisms that could potentially hunt and consume other organisms as their source of food.

Species Richness

A measure of the number of different species present in a specific ecological community or habitat.