small questions
When making an alcoholic beverage, such as beer and wine, Brix is a measurement used to assess the amount of sugar present in the fermentation matrix or grape juice. For practical purposes, the fermented product is water and sugar plus alcohol. Each degree Brix is equivalent to 1 percent of sugar in the juice. The alcohol content is then determined by Brix x 0.575. A Riesling wine has a 23? Brix. What is the percent sugar and percent alcohol in this wine?
The irradiation D value for Clostridium botulinum spores is 3.5, while for E. coli the D value is 0.2. What can be concluded from these D values?