Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of purification the rate of esterification the rate of acetification the rate of hydrogenation the rate of purification the rate of esterification the rate of acetification the rate of hydrogenation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is Saccharomyces diastaticus S. carlsbergensis S. lactis S. cerevisiae Saccharomyces diastaticus S. carlsbergensis S. lactis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- mannitic amertume none of these mannkic mannitic amertume none of these mannkic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo lactic acid fermentation citric acid fermentation both (a) and (b) butyric acid fermentation lactic acid fermentation citric acid fermentation both (a) and (b) butyric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Sonti Sake Pulpue Lager Sonti Sake Pulpue Lager ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are moulds bacteria all of these wild yeast moulds bacteria all of these wild yeast ANSWER DOWNLOAD EXAMIANS APP
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