8. The crushed grapes used for wine manufacturing are also known as
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9. The potential spoilage organism in beer is
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10. If the mash in the brewhouse is held too long it may undergo
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11. The spoilage most commonly occurring in wine is tourne which refers to
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12. Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
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13. The fermentation of wine can be carried out using the strains of
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14. Acetic acid bacteria spoiling musts and wines are inhibited by
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