Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called amertume mannitic none of these pousse amertume mannitic none of these pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as must pilsener hop wort must pilsener hop wort ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of esterification the rate of purification the rate of acetification the rate of hydrogenation the rate of esterification the rate of purification the rate of acetification the rate of hydrogenation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. carlsbergensis S. cerevisiae Saccharomyces diastaticus S. lactis S. carlsbergensis S. cerevisiae Saccharomyces diastaticus S. lactis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is none of these S. carlsbergensis S. cerevisiae S. thermophillus none of these S. carlsbergensis S. cerevisiae S. thermophillus ANSWER DOWNLOAD EXAMIANS APP