Wine and Beer If the mash in the brewhouse is held too long it may undergo butyric acid fermentation both (a) and (b) citric acid fermentation lactic acid fermentation butyric acid fermentation both (a) and (b) citric acid fermentation lactic acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 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 5-7% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause ester like taste in beer stringent taste in beer bitter taste cloudiness in beer ester like taste in beer stringent taste in beer bitter taste cloudiness in beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. carlsbergensis Saccharomyces diastaticus S. cerevisiae S. lactis S. carlsbergensis Saccharomyces diastaticus S. cerevisiae S. lactis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Acetobacter aceti Saccharomyces carlsbergiensis Lactobacillus lactis None of these Acetobacter aceti Saccharomyces carlsbergiensis Lactobacillus lactis None of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. thermophillus S. cerevisiae S. carlsbergensis none of these S. thermophillus S. cerevisiae S. carlsbergensis none of these ANSWER DOWNLOAD EXAMIANS APP
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