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 acetification the rate of hydrogenation the rate of purification the rate of esterification the rate of acetification the rate of hydrogenation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Zygomonas anaeroium Flavobacterium proteus Lactobacillus patorianus S. carlsbergensis Zygomonas anaeroium Flavobacterium proteus Lactobacillus patorianus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as pilsener must hop wort pilsener must hop wort ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Lager Sake Pulpue Sonti Lager Sake Pulpue Sonti ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. carlsbergensis S. cerevisiae S. thermophillus none of these S. carlsbergensis S. cerevisiae S. thermophillus none of these 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
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