Wine and Beer The micro-organisms causing wine spoilage are wild yeast moulds all of these bacteria wild yeast moulds all of these bacteria 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 Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Lager Sake Pulpue Sonti Lager Sake Pulpue Sonti ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo both (a) and (b) lactic acid fermentation citric acid fermentation butyric acid fermentation both (a) and (b) lactic acid fermentation citric acid fermentation 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 aldehyde and ketones both (a) and (b) None of these acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones both (a) and (b) None of these acid formation from sugars, glucose and fructose ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. carlsbergensis S. lactis S. cerevisiae Saccharomyces diastaticus S. carlsbergensis S. lactis S. cerevisiae Saccharomyces diastaticus ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS