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 A special beer yeast of the bottom type is S. thermophillus none of these S. cerevisiae S. carlsbergensis S. thermophillus none of these S. cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as pilsener wort must hop pilsener wort must hop 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 Sonti Pulpue Sake Lager Sonti Pulpue Sake ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by popiness all of these sourness turbidity popiness all of these sourness turbidity ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of esterification 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 ANSWER DOWNLOAD EXAMIANS APP
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