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 The spoilage most commonly occurring in wine is tourne which refers to 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 both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as pilsener wort must hop pilsener wort must hop ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 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 5-7% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are moulds bacteria wild yeast all of these moulds bacteria wild yeast all of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these mannitic pousse amertume none of these mannitic pousse amertume ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS