Whiskey production during the fermentation process, Biology

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Whiskey production during the fermentation process

Question: How do sulfur-derived flavors typically develop in whiskey production during the fermentation process? Need Assignment Help? A Through the biosynthesis of sulfur amino acids and reduction processes in the wort. B By the exclusively aerobic reaction with added yeast nutrients. C Through spontaneous fermentation with wild microbes. D By primarily utilizing oxygen to react with added sugars.

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