Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of hydrogenation the rate of esterification the rate of acetification the rate of purification the rate of hydrogenation the rate of esterification the rate of acetification the rate of purification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo lactic acid fermentation citric acid fermentation both (a) and (b) butyric acid fermentation lactic acid fermentation citric acid fermentation both (a) and (b) butyric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause bitter taste cloudiness in beer stringent taste in beer ester like taste in beer bitter taste cloudiness in beer stringent taste in beer ester like taste in beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are moulds all of these wild yeast bacteria moulds all of these wild yeast bacteria ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. thermophillus none of these S. carlsbergensis S. cerevisiae S. thermophillus none of these S. carlsbergensis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
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