Wine and Beer The crushed grapes used for wine manufacturing are also known as wort hop pilsener must wort hop pilsener must 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 esterification the rate of purification the rate of hydrogenation the rate of acetification the rate of esterification the rate of purification the rate of hydrogenation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from sugars, glucose and fructose both (a) and (b) acid formation from aldehyde and ketones None of these acid formation from sugars, glucose and fructose both (a) and (b) 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 Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by all of these turbidity popiness sourness all of these turbidity popiness sourness ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Flavobacterium proteus Lactobacillus patorianus S. carlsbergensis Zygomonas anaeroium Flavobacterium proteus Lactobacillus patorianus S. carlsbergensis Zygomonas anaeroium ANSWER DOWNLOAD EXAMIANS APP
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