Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 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 14-15% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of acetification the rate of esterification the rate of hydrogenation the rate of purification the rate of acetification the rate of esterification the rate of hydrogenation the rate of purification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Sake Pulpue Lager Sonti Sake Pulpue Lager Sonti ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose None of these both (a) and (b) acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose None of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces carlsbergenesis Saccharomyces cerevisiae Pedicoccus cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Saccharomyces cerevisiae Pedicoccus cerevisiae Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
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