11. The spoilage most commonly occurring in wine is tourne which refers to

A. acid formation from aldehyde and ketones
B. acid formation from sugars, glucose and fructose
C. both (a) and (b)
D. none of the above

12. Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

A. pousse
B. amertume
C. mannitic
D. none of these

13. The fermentation of wine can be carried out using the strains of

A. Saccharomyces cerevisiae
B. Saccharomyces carlsbergenesis
C. Bacillus subtilis
D. Pedicoccus cerevisiae

14. Acetic acid bacteria spoiling musts and wines are inhibited by

A. 5-7% alcohol by volume
B. 14-15% alcohol by volume
C. 24-25% alcohol by volume
D. 30-35% alcohol by volume

15. The micro-organisms causing wine spoilage are

A. wild yeast
B. moulds
C. bacteria
D. all of these