Wine and Beer If the mash in the brewhouse is held too long it may undergo lactic acid fermentation citric acid fermentation both (a) and (b) butyric acid fermentation lactic acid fermentation citric acid fermentation both (a) and (b) butyric acid fermentation 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 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 both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Stout Porterr Weiss beer Pilsener Stout Porterr Weiss beer Pilsener 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 Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these amertume mannitic pousse none of these amertume mannitic pousse ANSWER DOWNLOAD EXAMIANS APP
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