Wine and Beer The potential spoilage organism in beer is S. cerevisiae S. lactis Saccharomyces diastaticus S. carlsbergensis S. cerevisiae S. lactis Saccharomyces diastaticus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Pedicoccus cerevisiae Zygomonas anaeroium Saccharomyces cerevisiae S. carlsbergensis Pedicoccus cerevisiae Zygomonas anaeroium Saccharomyces cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Sonti Pulpue Lager Sake Sonti Pulpue Lager Sake 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
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by sourness turbidity popiness all of these sourness turbidity popiness all of these ANSWER DOWNLOAD EXAMIANS APP
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