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WINE AND BEER

Wine and Beer
Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces

the rate of hydrogenation
the rate of purification
the rate of esterification
the rate of acetification

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Wine and Beer
Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?

Lager
Sake
Pulpue
Sonti

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Wine and Beer
The crushed grapes used for wine manufacturing are also known as

must
pilsener
wort
hop

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Wine and Beer
The potential spoilage organism in beer is

Saccharomyces diastaticus
S. cerevisiae
S. carlsbergensis
S. lactis

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Wine and Beer
If the mash in the brewhouse is held too long it may undergo

both (a) and (b)
butyric acid fermentation
lactic acid fermentation
citric acid fermentation

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