Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces 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 the rate of acetification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces carlsbergenesis Bacillus subtilis Pedicoccus cerevisiae Saccharomyces cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Pedicoccus cerevisiae Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- mannkic amertume mannitic none of these mannkic amertume mannitic none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause cloudiness in beer bitter taste ester like taste in beer stringent taste in beer cloudiness in beer bitter taste ester like taste in beer stringent taste in beer 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
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