Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to 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 acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called amertume mannitic none of these pousse amertume mannitic none of these pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of purification the rate of esterification the rate of hydrogenation the rate of acetification the rate of purification the rate of esterification the rate of hydrogenation the rate of acetification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo both (a) and (b) butyric acid fermentation lactic acid fermentation citric acid fermentation both (a) and (b) butyric acid fermentation lactic acid fermentation citric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Porterr Pilsener Stout Weiss beer Porterr Pilsener Stout Weiss beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. lactis Saccharomyces diastaticus S. carlsbergensis S. cerevisiae S. lactis Saccharomyces diastaticus S. carlsbergensis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
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