Wine and Beer If the mash in the brewhouse is held too long it may undergo lactic acid fermentation butyric acid fermentation both (a) and (b) citric acid fermentation lactic acid fermentation butyric acid fermentation both (a) and (b) citric acid fermentation 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 none of these mannitic amertume mannkic none of these mannitic amertume 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 sugars, glucose and fructose acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones None of these 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 Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Pulpue Sake Sonti Lager Pulpue Sake Sonti Lager ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 5-7% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP