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 aldehyde and ketones 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 ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 30-35% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by all of these sourness turbidity popiness all of these sourness turbidity popiness ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. carlsbergensis S. lactis S. cerevisiae Saccharomyces diastaticus S. carlsbergensis S. lactis S. cerevisiae Saccharomyces diastaticus 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 purification the rate of esterification the rate of hydrogenation the rate of acetification the rate of purification the rate of esterification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces cerevisiae Pedicoccus cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Saccharomyces cerevisiae Pedicoccus cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
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