Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- mannkic amertume mannitic none of these mannkic amertume mannitic none of these ANSWER DOWNLOAD EXAMIANS APP
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 Which of the following is not an ale type of beer? Weiss beer Stout Pilsener Porterr Weiss beer Stout Pilsener Porterr 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 butyric acid fermentation lactic acid fermentation both (a) and (b) citric acid fermentation butyric acid fermentation lactic acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 5-7% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Pedicoccus cerevisiae Zygomonas anaeroium Saccharomyces cerevisiae S. carlsbergensis Pedicoccus cerevisiae Zygomonas anaeroium Saccharomyces cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP