Wine and Beer If the mash in the brewhouse is held too long it may undergo butyric acid fermentation lactic acid fermentation citric acid fermentation both (a) and (b) butyric acid fermentation lactic acid fermentation citric acid fermentation both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of acetification the rate of hydrogenation the rate of purification the rate of esterification the rate of acetification the rate of hydrogenation the rate of purification the rate of esterification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Sake Pulpue Lager Sonti Sake Pulpue Lager Sonti ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as pilsener hop must wort pilsener hop must wort ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to None of these 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 ANSWER DOWNLOAD EXAMIANS APP
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