Wine and Beer Most important species of vinegar bacteria causing sliminess is Acetobacter aceti Saccharomyces carlsbergiensis None of these Lactobacillus lactis Acetobacter aceti Saccharomyces carlsbergiensis None of these Lactobacillus lactis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Pedicoccus cerevisiae Saccharomyces cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Pedicoccus cerevisiae 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 spoilage most commonly occurring in wine is tourne which refers to acid formation from sugars, glucose and fructose None of these both (a) and (b) acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose None of these both (a) and (b) acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Flavobacterium proteus Lactobacillus patorianus Zygomonas anaeroium S. carlsbergensis Flavobacterium proteus Lactobacillus patorianus Zygomonas anaeroium S. carlsbergensis 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
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