Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of hydrogenation the rate of purification the rate of acetification the rate of esterification the rate of hydrogenation the rate of purification the rate of acetification the rate of esterification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo both (a) and (b) butyric acid fermentation citric acid fermentation lactic acid fermentation both (a) and (b) butyric acid fermentation citric acid fermentation lactic acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are wild yeast bacteria moulds all of these wild yeast bacteria moulds all of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Porterr Pilsener Weiss beer Stout Porterr Pilsener Weiss beer Stout ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Bacillus subtilis Saccharomyces carlsbergenesis Saccharomyces cerevisiae Pedicoccus cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Saccharomyces cerevisiae Pedicoccus cerevisiae 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
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