Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 5-7% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. cerevisiae Saccharomyces diastaticus S. lactis S. carlsbergensis S. cerevisiae Saccharomyces diastaticus S. lactis S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by popiness all of these sourness turbidity popiness all of these sourness turbidity ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from sugars, glucose and fructose None of these acid formation from aldehyde and ketones both (a) and (b) acid formation from sugars, glucose and fructose None of these acid formation from aldehyde and ketones both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Saccharomyces cerevisiae Pedicoccus cerevisiae S. carlsbergensis Zygomonas anaeroium Saccharomyces cerevisiae Pedicoccus cerevisiae S. carlsbergensis Zygomonas anaeroium 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) butyric acid fermentation citric acid fermentation lactic acid fermentation both (a) and (b) butyric acid fermentation citric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
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