Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Lager Pulpue Sake Sonti Lager Pulpue Sake Sonti ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is Saccharomyces diastaticus S. carlsbergensis S. cerevisiae S. lactis Saccharomyces diastaticus S. carlsbergensis S. cerevisiae S. lactis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called amertume mannitic none of these pousse amertume mannitic none of these pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Lactobacillus lactis None of these Acetobacter aceti Saccharomyces carlsbergiensis Lactobacillus lactis None of these Acetobacter aceti Saccharomyces carlsbergiensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause bitter taste cloudiness in beer stringent taste in beer ester like taste in beer bitter taste cloudiness in beer stringent taste in beer ester like taste in beer 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 hydrogenation the rate of purification the rate of esterification the rate of acetification the rate of hydrogenation the rate of purification the rate of esterification ANSWER DOWNLOAD EXAMIANS APP
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