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) None of these acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose both (a) and (b) None of these acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- none of these mannkic mannitic amertume none of these mannkic mannitic amertume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo citric acid fermentation butyric acid fermentation both (a) and (b) lactic acid fermentation citric acid fermentation butyric acid fermentation both (a) and (b) lactic acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by S. carlsbergensis Flavobacterium proteus Zygomonas anaeroium Lactobacillus patorianus S. carlsbergensis Flavobacterium proteus Zygomonas anaeroium Lactobacillus patorianus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by sourness all of these popiness turbidity sourness all of these popiness turbidity ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Porterr Weiss beer Stout Pilsener Porterr Weiss beer Stout Pilsener ANSWER DOWNLOAD EXAMIANS APP
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