Wine and Beer The crushed grapes used for wine manufacturing are also known as must hop wort pilsener must hop wort pilsener ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. lactis S. cerevisiae Saccharomyces diastaticus S. carlsbergensis S. lactis S. cerevisiae Saccharomyces diastaticus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Pedicoccus cerevisiae Saccharomyces cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to 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 both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are all of these wild yeast bacteria moulds all of these wild yeast bacteria moulds 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 butyric acid fermentation both (a) and (b) lactic acid fermentation citric acid fermentation butyric acid fermentation both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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