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Wine and Beer

Wine and Beer
The crushed grapes used for wine manufacturing are also known as

pilsener
must
hop
wort

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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

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Wine and Beer
When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-

mannkic
mannitic
none of these
amertume

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Wine and Beer
Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

pousse
mannitic
none of these
amertume

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Wine and Beer
A special beer yeast of the bottom type is

S. carlsbergensis
S. cerevisiae
S. thermophillus
none of these

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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

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