________ is a technique whereby a substance is heated to rid it of bacterial contaminants.
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Q45: Fermented foods are usually lower in nutritional
Q46: The drinking of absinthe became part of
Q47: A _ wine has no residual sweetness
Q48: The enzyme in the liver that degrades
Q49: The French _ is the observation that
Q51: The resulting mix of skins,seeds,and juice when
Q52: The ancient art of wine making is
Q53: Technically speaking,wine is fermented _ _.
Q54: Evidence of a wine-like drink was found
Q55: Grafted grape vines introduced a far more
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