Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to 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) acid formation from sugars, glucose and fructose ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Zygomonas anaeroium Flavobacterium proteus Lactobacillus patorianus S. carlsbergensis Zygomonas anaeroium Flavobacterium proteus Lactobacillus patorianus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by turbidity popiness sourness all of these turbidity popiness sourness all of these 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 Most important species of vinegar bacteria causing sliminess is Acetobacter aceti Saccharomyces carlsbergiensis Lactobacillus lactis None of these Acetobacter aceti Saccharomyces carlsbergiensis Lactobacillus lactis None of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of purification the rate of acetification the rate of hydrogenation the rate of esterification the rate of purification the rate of acetification the rate of hydrogenation the rate of esterification ANSWER DOWNLOAD EXAMIANS APP
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