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