Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- mannkic none of these amertume mannitic mannkic none of these amertume mannitic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Saccharomyces carlsbergiensis Acetobacter aceti None of these Lactobacillus lactis Saccharomyces carlsbergiensis Acetobacter aceti None of these Lactobacillus lactis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as must wort hop pilsener must wort hop pilsener 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 acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones None of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
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