EXAMIANS
The spoilage most commonly occurring in wine is tourne which refers to
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Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
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When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-
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Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?
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Parsnip like odour and taste in beer is caused by
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The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
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The crushed grapes used for wine manufacturing are also known as
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The micro-organisms causing wine spoilage are
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Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
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A special beer yeast of the bottom type is
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