Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to None of these 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 ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called pousse amertume none of these mannitic pousse amertume none of these mannitic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces carlsbergenesis Saccharomyces cerevisiae Bacillus subtilis Pedicoccus cerevisiae Saccharomyces carlsbergenesis Saccharomyces cerevisiae Bacillus subtilis Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 30-35% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are all of these moulds bacteria wild yeast all of these moulds bacteria wild yeast ANSWER DOWNLOAD EXAMIANS APP
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