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WINE AND BEER

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

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Wine and Beer
Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

mannitic
none of these
pousse
amertume

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Wine and Beer
The fermentation of wine can be carried out using the strains of

Saccharomyces cerevisiae
Pedicoccus cerevisiae
Bacillus subtilis
Saccharomyces carlsbergenesis

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Wine and Beer
Acetic acid bacteria spoiling musts and wines are inhibited by

14-15% alcohol by volume
5-7% alcohol by volume
24-25% alcohol by volume
30-35% alcohol by volume

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Wine and Beer
The micro-organisms causing wine spoilage are

bacteria
moulds
all of these
wild yeast

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