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Wine and Beer

Wine and Beer
The micro-organisms causing wine spoilage are

wild yeast
all of these
moulds
bacteria

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Wine and Beer
If the mash in the brewhouse is held too long it may undergo

citric acid fermentation
lactic acid fermentation
butyric acid fermentation
both (a) and (b)

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Wine and Beer
A special beer yeast of the bottom type is

S. thermophillus
S. cerevisiae
S. carlsbergensis
none of these

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Wine and Beer
The spoilage most commonly occurring in wine is tourne which refers to

acid formation from aldehyde and ketones
None of these
both (a) and (b)
acid formation from sugars, glucose and fructose

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Wine and Beer
Sarcina sickness of beer is caused by

Pedicoccus cerevisiae
S. carlsbergensis
Zygomonas anaeroium
Saccharomyces cerevisiae

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Wine and Beer
Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces

the rate of acetification
the rate of purification
the rate of hydrogenation
the rate of esterification

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