Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of esterification 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 ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Lager Pulpue Sake Sonti Lager Pulpue Sake Sonti ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as hop wort must pilsener hop wort must pilsener ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. cerevisiae Saccharomyces diastaticus S. lactis S. carlsbergensis S. cerevisiae Saccharomyces diastaticus S. lactis S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo butyric acid fermentation both (a) and (b) citric acid fermentation lactic acid fermentation butyric acid fermentation both (a) and (b) citric acid fermentation lactic acid fermentation ANSWER DOWNLOAD EXAMIANS APP
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