Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of acetification the rate of purification the rate of esterification the rate of hydrogenation the rate of acetification the rate of purification the rate of esterification the rate of hydrogenation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo butyric acid fermentation both (a) and (b) citric acid fermentation lactic acid fermentation butyric acid fermentation both (a) and (b) citric acid fermentation lactic acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Lactobacillus patorianus S. carlsbergensis Flavobacterium proteus Zygomonas anaeroium Lactobacillus patorianus S. carlsbergensis Flavobacterium proteus Zygomonas anaeroium ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- mannkic mannitic amertume none of these mannkic mannitic amertume none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as pilsener must wort hop pilsener must wort hop ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause stringent taste in beer bitter taste ester like taste in beer cloudiness in beer stringent taste in beer bitter taste ester like taste in beer cloudiness in beer ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS