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 sugars, glucose and fructose acid formation from aldehyde and ketones both (a) and (b) None of these acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called pousse none of these amertume mannitic pousse none of these amertume mannitic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces cerevisiae Bacillus subtilis Pedicoccus cerevisiae Saccharomyces carlsbergenesis Saccharomyces cerevisiae Bacillus subtilis Pedicoccus cerevisiae Saccharomyces carlsbergenesis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 24-25% 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
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