When a taster refers to the nose of a wine as "hot," what are they referring to? Select one: a. All the taster can smell are the phenols released by the wine being warm. b. The aromatic profile is accurate to the grape variety. c. There is an overwhelming waft of alcohol coming off the scent of the wine. d. The wine is too warm, so fruit aromatics are more apparent. e. The wine is too warm (not chilled enough) for optimum tasting.

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Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.