The purpose of bulk pasteurization is _____
(a) To stabilize the wine chemically and physically by coagulating certain heat coagulable colloids
(b) To stabilize it microbiologically by destroying bacteria and yeasts
(c) To hasten aging
(d) All of the mentioned
This question was addressed to me in final exam.
I need to ask this question from Principles of Food Preservation by Fermentation-2 in portion Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering