Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to 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 acid formation from sugars, glucose and fructose ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo butyric acid fermentation citric acid fermentation lactic acid fermentation both (a) and (b) butyric acid fermentation citric acid fermentation lactic acid fermentation both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces 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 the rate of hydrogenation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by sourness all of these turbidity popiness sourness all of these turbidity popiness 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 Lager Sake Sonti Pulpue Lager Sake ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Stout Pilsener Porterr Weiss beer Stout Pilsener Porterr Weiss beer ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS