Answer to Question 1
Stainless steel tanks are used mainly for white aromatic wines whose primary aromas/flavors and youthful crisp acidity are intended to be preserved. Stainless steel doesn't truly age the wineinstead it more accurately preserves the wine and prevents the passage of oxygen that would otherwise dramatically
alter the wine's personality. If the same wine were to be wood aged, typical aromas and flavor characteristics that are imparted from the wood aging process fall into the category of bakeshop/coffee shop (coffee, chocolate, caramel, vanilla, almond, and toasted nut), cigar shop (tea and tobacco), and bakeshop spice (nutmeg, cinnamon, and allspice). These aromas and flavor nuances can be more or less assertive dependent upon the number of times a barrel has been used.
Answer to Question 2
Student answers to this question will likely vary but all should address the importance of continually monitoring the temperatures of refrigerated, frozen, and dry storage areas. Students may vary on whether they feel these temperatures should be monitored on an hourly, daily, or weekly basis. In all cases, however, students must be made to recognize that it is a key responsibility of managers to help ensure product quality through the continual monitoring of storage area temperatures. This is true regardless of whether the monitoring of temperatures is a management task or is assigned to a responsible staff member.
Ancestral versus shared derived characters involving morphological traits.
Grey matter and white matter in the CNS.
Female Wood Duck at Crystal Springs Rhododendron Garden, Oregon, U.S.
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Some of the Alleles present at white locus