Wine and Beer A special beer yeast of the bottom type is none of these S. carlsbergensis S. cerevisiae S. thermophillus none of these S. carlsbergensis S. cerevisiae S. thermophillus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are moulds all of these wild yeast bacteria moulds all of these wild yeast bacteria ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these amertume mannitic pousse none of these amertume mannitic pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo lactic acid fermentation both (a) and (b) citric acid fermentation butyric acid fermentation lactic acid fermentation both (a) and (b) citric acid fermentation butyric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS