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4. The chemical compound responsible for the fizz or bubbles in
sparkling water.
8. The enzyme in tea fermentation responsible for the breakdown of polyphenols.
10. The type of tea fermented the longest.
11. The government agency responsible for regulating bottled
water.
13. Purified water without any minerals.
Down
1. The compounds responsible for the bitter flavor in coffee.
2. Alcohol strength indicated by a number that is twice the percent by volume of alcohol present.
3. Compounds produced during longer fermentation periods of polyphenols in tea.
5. Brewing method producing higher caffeine concentrations and lower extraction of polyphenols.
6. The principle grain used in beer production.
Beverages
7. Brewing method producing lower caffeine concentration and higher extraction of polyphenols.
9. Process A type of chocolate powder, with higher pH values, with a reduced tendency to settle out when mixed with liquids.
12. The process in which tea leaves are spread into thin layers, exposing them to warm air to reduce moisture content.
14. The government agency responsible for regulating tap water.
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