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 Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these amertume mannitic pousse none of these amertume mannitic pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Weiss beer Porterr Pilsener Stout Weiss beer Porterr Pilsener Stout ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. lactis S. carlsbergensis Saccharomyces diastaticus S. cerevisiae S. lactis S. carlsbergensis Saccharomyces diastaticus S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are all of these bacteria wild yeast moulds all of these bacteria wild yeast moulds ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- amertume none of these mannitic mannkic amertume none of these mannitic mannkic ANSWER DOWNLOAD EXAMIANS APP
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