Wine and Beer If the mash in the brewhouse is held too long it may undergo citric acid fermentation lactic acid fermentation both (a) and (b) butyric acid fermentation citric acid fermentation lactic acid fermentation both (a) and (b) butyric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are all of these bacteria wild yeast moulds all of these bacteria wild yeast moulds ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause ester like taste in beer bitter taste stringent taste in beer cloudiness in beer ester like taste in beer bitter taste stringent taste in beer cloudiness in beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from sugars, glucose and fructose both (a) and (b) acid formation from aldehyde and ketones None of these acid formation from sugars, glucose and fructose both (a) and (b) acid formation from aldehyde and ketones None of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 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 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Acetobacter aceti Lactobacillus lactis None of these Saccharomyces carlsbergiensis Acetobacter aceti Lactobacillus lactis None of these Saccharomyces carlsbergiensis ANSWER DOWNLOAD EXAMIANS APP
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