Wine and Beer A special beer yeast of the bottom type is S. thermophillus S. carlsbergensis S. cerevisiae none of these S. thermophillus S. carlsbergensis S. cerevisiae none of these 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 None of these both (a) and (b) acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose None of these both (a) and (b) acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Lactobacillus lactis Saccharomyces carlsbergiensis None of these Acetobacter aceti Lactobacillus lactis Saccharomyces carlsbergiensis None of these Acetobacter aceti ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. lactis Saccharomyces diastaticus S. carlsbergensis S. cerevisiae S. lactis Saccharomyces diastaticus S. carlsbergensis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by popiness all of these sourness turbidity popiness all of these sourness turbidity ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called pousse mannitic none of these amertume pousse mannitic none of these amertume ANSWER DOWNLOAD EXAMIANS APP
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