Wine and Beer The fermentation of wine can be carried out using the strains of Pedicoccus cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Saccharomyces cerevisiae Pedicoccus cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by S. carlsbergensis Zygomonas anaeroium Flavobacterium proteus Lactobacillus patorianus S. carlsbergensis Zygomonas anaeroium Flavobacterium proteus Lactobacillus patorianus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called amertume none of these mannitic pousse amertume none of these mannitic pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are bacteria wild yeast moulds all of these bacteria wild yeast moulds all of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- none of these amertume mannitic mannkic none of these amertume mannitic mannkic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 30-35% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
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