Wine and Beer The potential spoilage organism in beer is S. lactis S. cerevisiae Saccharomyces diastaticus S. carlsbergensis S. lactis S. cerevisiae Saccharomyces diastaticus 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
Wine and Beer Sarcina sickness of beer is caused by Saccharomyces cerevisiae Zygomonas anaeroium S. carlsbergensis Pedicoccus cerevisiae Saccharomyces cerevisiae Zygomonas anaeroium S. carlsbergensis Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these mannitic amertume pousse none of these mannitic amertume pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by popiness sourness turbidity all of these popiness sourness turbidity 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 mannitic mannkic amertume none of these mannitic mannkic amertume ANSWER DOWNLOAD EXAMIANS APP
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