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