Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by all of these turbidity sourness popiness all of these turbidity sourness popiness 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 Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of acetification the rate of hydrogenation the rate of purification the rate of esterification the rate of acetification the rate of hydrogenation the rate of purification the rate of esterification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo butyric acid fermentation citric acid fermentation both (a) and (b) lactic acid fermentation butyric acid fermentation citric acid fermentation both (a) and (b) lactic acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Pedicoccus cerevisiae Saccharomyces cerevisiae S. carlsbergensis Zygomonas anaeroium Pedicoccus cerevisiae Saccharomyces cerevisiae S. carlsbergensis Zygomonas anaeroium ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these pousse amertume mannitic none of these pousse amertume mannitic ANSWER DOWNLOAD EXAMIANS APP
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