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