<span>I believe is answer is the temperature is too low. If the main fermentation products will be always ethanol in the yeasts chosen for alcoholic fermentation, since the yeasts are growing well on the maltose, the temperature may be too low which causes poor extraction of color and tannins in red wines and can also cause sluggish fermentations and production of high levels of ethyl acetate.</span>
Answer:
CCTGC
Explanation:
Adenine (A) and Thymine (T) are base-pairs whilst Cytosine (C) and Guanine (G) are base-pairs as well. Although they only go in the order A-T and C-G, you will never see Adenine and Cytosine together on a DNA strand.
