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
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces carlsbergenesis Saccharomyces cerevisiae Pedicoccus cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Saccharomyces cerevisiae Pedicoccus cerevisiae Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 5-7% 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 acetification the rate of esterification the rate of hydrogenation the rate of purification the rate of acetification the rate of esterification the rate of hydrogenation the rate of purification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. thermophillus S. cerevisiae S. carlsbergensis none of these S. thermophillus S. cerevisiae S. carlsbergensis none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Pedicoccus cerevisiae S. carlsbergensis Zygomonas anaeroium Saccharomyces cerevisiae Pedicoccus cerevisiae S. carlsbergensis Zygomonas anaeroium Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
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