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 acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones None of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Saccharomyces cerevisiae Zygomonas anaeroium S. carlsbergensis Pedicoccus cerevisiae Saccharomyces cerevisiae Zygomonas anaeroium S. carlsbergensis Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo both (a) and (b) citric acid fermentation lactic acid fermentation butyric acid fermentation both (a) and (b) citric acid fermentation lactic acid fermentation butyric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 24-25% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called amertume mannitic pousse none of these amertume mannitic pousse none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as wort must pilsener hop wort must pilsener hop ANSWER DOWNLOAD EXAMIANS APP
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