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 hydrogenation the rate of acetification the rate of esterification the rate of purification the rate of hydrogenation the rate of acetification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called pousse mannitic amertume none of these pousse mannitic amertume none of these 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 spoilage most commonly occurring in wine is tourne which refers to both (a) and (b) acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose None of these both (a) and (b) acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose None of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Acetobacter aceti None of these Lactobacillus lactis Saccharomyces carlsbergiensis Acetobacter aceti None of these Lactobacillus lactis Saccharomyces carlsbergiensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as pilsener must hop wort pilsener must hop wort ANSWER DOWNLOAD EXAMIANS APP
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