The best means of preventing growth of undesirable organisms in fermented juice is to add strong, unpasteurized vinegar after alcoholic fermentation is complete.

White wines do not contain the red pigments due to the lack of tannin and extracts. Sulphur dioxide is added to crush grapes to retard growth of contaminating organisms.

A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as 50 grain. Percentage times ten gives the strength of vinegar in grain. Hence 5*10=50.

In Vinegar fermentation, first, sugar is transformed into alcohol, by yeast. This is followed by changing alcohol into acetic acid using vinegar bacteria. The second process can only start after the first one has ended.

All of the mentioned is true about vinegar making and manufacturing.

The purpose of bulk pasteurization is all of the mentioned reasons.

Pasteurization is applied in all of the mentioned ways.

Packaged beer is pasteurized whereas barrelled beer is not is the correct answer.

Cider vinegar can be used with strength lesser than 4% of acetic acid. Cider vinegar is the most popular type of vinegar used, although it can be made from juices of most fruits.

Advantage of cold pasteurization of alcohol over hot pasteurization is both of the mentioned.