Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to None of these acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose both (a) and (b) None of these acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called pousse amertume mannitic none of these pousse amertume mannitic none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Pedicoccus cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Saccharomyces cerevisiae Pedicoccus cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 5-7% alcohol by volume 14-15% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 24-25% 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
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