Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of acetification the rate of hydrogenation the rate of purification the rate of esterification the rate of acetification the rate of hydrogenation the rate of purification the rate of esterification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- amertume mannitic mannkic none of these amertume mannitic mannkic none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to both (a) and (b) acid formation from sugars, glucose and fructose None of these acid formation from aldehyde and ketones both (a) and (b) acid formation from sugars, glucose and fructose None of these 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 amertume mannitic none of these pousse amertume mannitic none of these pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Lactobacillus patorianus Zygomonas anaeroium Flavobacterium proteus S. carlsbergensis Lactobacillus patorianus Zygomonas anaeroium Flavobacterium proteus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by S. carlsbergensis Pedicoccus cerevisiae Zygomonas anaeroium Saccharomyces cerevisiae S. carlsbergensis Pedicoccus cerevisiae Zygomonas anaeroium Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
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