Wine and Beer If the mash in the brewhouse is held too long it may undergo citric acid fermentation butyric acid fermentation lactic acid fermentation both (a) and (b) citric acid fermentation butyric acid fermentation lactic acid fermentation both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is None of these Lactobacillus lactis Acetobacter aceti Saccharomyces carlsbergiensis None of these Lactobacillus lactis Acetobacter aceti Saccharomyces carlsbergiensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. cerevisiae S. lactis Saccharomyces diastaticus S. carlsbergensis S. cerevisiae S. lactis Saccharomyces diastaticus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to None of these both (a) and (b) acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces carlsbergenesis Pedicoccus cerevisiae Saccharomyces cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Pedicoccus cerevisiae Saccharomyces cerevisiae Bacillus subtilis 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 purification the rate of hydrogenation the rate of acetification the rate of esterification the rate of purification the rate of hydrogenation ANSWER DOWNLOAD EXAMIANS APP
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