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 The fermentation of wine can be carried out using the strains of Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause ester like taste in beer cloudiness in beer bitter taste stringent taste in beer ester like taste in beer cloudiness in beer bitter taste stringent taste in beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Zygomonas anaeroium Pedicoccus cerevisiae Saccharomyces cerevisiae S. carlsbergensis Zygomonas anaeroium Pedicoccus cerevisiae Saccharomyces cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called pousse amertume mannitic none of these pousse amertume mannitic none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- mannitic mannkic amertume none of these mannitic mannkic amertume none of these ANSWER DOWNLOAD EXAMIANS APP
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