Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 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 24-25% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. lactis Saccharomyces diastaticus S. cerevisiae S. carlsbergensis S. lactis Saccharomyces diastaticus S. cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are bacteria wild yeast moulds all of these bacteria wild yeast moulds all of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Stout Pilsener Porterr Weiss beer Stout Pilsener Porterr Weiss beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause cloudiness in beer bitter taste stringent taste in beer ester like taste in beer cloudiness in beer bitter taste stringent taste in beer ester like taste in beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- none of these amertume mannkic mannitic none of these amertume mannkic mannitic ANSWER DOWNLOAD EXAMIANS APP
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