Wine and Beer The crushed grapes used for wine manufacturing are also known as hop wort must pilsener hop wort must pilsener 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 None of these acid formation from aldehyde and ketones both (a) and (b) acid formation from sugars, glucose and fructose None of these acid formation from aldehyde and ketones 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 esterification the rate of purification the rate of acetification the rate of hydrogenation the rate of esterification the rate of purification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces cerevisiae Pedicoccus cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Saccharomyces cerevisiae Pedicoccus cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is Saccharomyces diastaticus S. cerevisiae S. lactis S. carlsbergensis Saccharomyces diastaticus S. cerevisiae S. lactis S. carlsbergensis 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 Pulpue Sake Lager Sonti Pulpue Sake Lager ANSWER DOWNLOAD EXAMIANS APP
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