Wine and Beer The micro-organisms causing wine spoilage are bacteria wild yeast moulds all of these bacteria wild yeast moulds all of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo citric acid fermentation both (a) and (b) lactic acid fermentation butyric acid fermentation citric acid fermentation both (a) and (b) lactic acid fermentation butyric 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- amertume mannkic none of these mannitic amertume mannkic none of these mannitic 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 both (a) and (b) None of these acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones both (a) and (b) None of these acid formation from sugars, glucose and fructose 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
Wine and Beer A special beer yeast of the bottom type is none of these S. thermophillus S. cerevisiae S. carlsbergensis none of these S. thermophillus S. cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
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