Wine and Beer A special beer yeast of the bottom type is S. carlsbergensis S. cerevisiae none of these S. thermophillus S. carlsbergensis S. cerevisiae none of these S. thermophillus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called amertume none of these mannitic pousse amertume none of these mannitic pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo both (a) and (b) lactic acid fermentation citric acid fermentation butyric acid fermentation both (a) and (b) lactic acid fermentation citric acid fermentation butyric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 24-25% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Bacillus subtilis Pedicoccus cerevisiae Saccharomyces cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Pedicoccus cerevisiae Saccharomyces cerevisiae Saccharomyces carlsbergenesis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of purification the rate of esterification the rate of hydrogenation the rate of acetification the rate of purification the rate of esterification the rate of hydrogenation the rate of acetification ANSWER DOWNLOAD EXAMIANS APP
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