• HOME
  • QUIZ
  • CONTACT US
EXAMIANS
  • COMPUTER
  • CURRENT AFFAIRS
  • ENGINEERING
    • Chemical Engineering
    • Civil Engineering
    • Computer Engineering
    • Electrical Engineering
    • Mechanical Engineering
  • ENGLISH GRAMMAR
  • GK
  • GUJARATI MCQ

WINE AND BEER

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

ANSWER DOWNLOAD EXAMIANS APP

Wine and Beer
Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

mannitic
amertume
pousse
none of these

ANSWER DOWNLOAD EXAMIANS APP

Wine and Beer
The fermentation of wine can be carried out using the strains of

Pedicoccus cerevisiae
Bacillus subtilis
Saccharomyces 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
5-7% alcohol by volume
30-35% alcohol by volume
24-25% alcohol by volume

ANSWER DOWNLOAD EXAMIANS APP

Wine and Beer
The micro-organisms causing wine spoilage are

bacteria
moulds
wild yeast
all of these

ANSWER DOWNLOAD EXAMIANS APP
  • «
  • 1
  • 2
  • 3
  • 4
  • »

GO TO PAGE

DOWNLOAD APP

  • APPLE
    from app store
  • ANDROID
    from play store

SEARCH

LOGIN HERE


  • GOOGLE

FIND US

  • 1.70K
    FOLLOW US
  • EXAMIANSSTUDY FOR YOUR DREAMS.
  • SUPPORT :SUPPORT EMAIL ACCOUNT : examians@yahoo.com

OTHER WEBSITES

  • GUJARATI MCQ
  • ACCOUNTIANS

QUICK LINKS

  • HOME
  • QUIZ
  • PRIVACY POLICY
  • DISCLAIMER
  • TERMS & CONDITIONS
  • CONTACT US
↑