Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by sourness turbidity all of these popiness sourness turbidity all of these popiness 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 Parsnip like odour and taste in beer is caused by S. carlsbergensis Flavobacterium proteus Lactobacillus patorianus Zygomonas anaeroium S. carlsbergensis Flavobacterium proteus Lactobacillus patorianus Zygomonas anaeroium ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of hydrogenation 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 ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 24-25% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 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
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