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
Answer:B
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