Wine and Beer The potential spoilage organism in beer is S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus 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 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 A special beer yeast of the bottom type is none of these S. thermophillus S. carlsbergensis S. cerevisiae none of these S. thermophillus S. carlsbergensis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo butyric acid fermentation citric acid fermentation lactic acid fermentation both (a) and (b) butyric acid fermentation citric acid fermentation lactic acid fermentation both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by sourness all of these popiness turbidity sourness all of these popiness turbidity ANSWER DOWNLOAD EXAMIANS APP
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