6. Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces

A. the rate of hydrogenation
B. the rate of acetification
C. the rate of esterification
D. the rate of purification

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7. Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?

A. Sake
B. Pulpue
C. Sonti
D. Lager

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8. The crushed grapes used for wine manufacturing are also known as

A. wort
B. must
C. hop
D. pilsener

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9. The potential spoilage organism in beer is

A. Saccharomyces diastaticus
B. S. carlsbergensis
C. S. cerevisiae
D. S. lactis

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10. If the mash in the brewhouse is held too long it may undergo

A. butyric acid fermentation
B. lactic acid fermentation
C. both (a) and (b)
D. citric acid fermentation

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