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Microbiology - Wine and Beer - Discussion

Discussion Forum : Wine and Beer - Section 1 (Q.No. 11)
Wine and Beer
11.
The spoilage most commonly occurring in wine is tourne which refers to
acid formation from aldehyde and ketones
acid formation from sugars, glucose and fructose
both (a) and (b)
none of the above
Answer: Option
Explanation:
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