Wine and Beer Sarcina sickness of beer is caused by Zygomonas anaeroium Saccharomyces cerevisiae Pedicoccus cerevisiae S. carlsbergensis Zygomonas anaeroium Saccharomyces cerevisiae Pedicoccus cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called mannitic none of these amertume pousse mannitic none of these amertume pousse 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 Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces 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 the rate of purification 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 both (a) and (b) None of these acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose both (a) and (b) None of these acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. thermophillus S. cerevisiae none of these S. carlsbergensis S. thermophillus S. cerevisiae none of these S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
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