Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to 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 both (a) and (b) 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 Sonti Pulpue Sake Lager Sonti Pulpue Sake ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause bitter taste stringent taste in beer ester like taste in beer cloudiness in beer bitter taste stringent taste in beer ester like taste in beer cloudiness in beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these pousse mannitic amertume none of these pousse mannitic amertume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is None of these Lactobacillus lactis Saccharomyces carlsbergiensis Acetobacter aceti None of these Lactobacillus lactis Saccharomyces carlsbergiensis Acetobacter aceti ANSWER DOWNLOAD EXAMIANS APP
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