Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 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 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are moulds all of these wild yeast bacteria moulds all of these wild yeast bacteria ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo lactic acid fermentation both (a) and (b) butyric acid fermentation citric acid fermentation lactic acid fermentation both (a) and (b) butyric acid fermentation citric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by all of these popiness turbidity sourness all of these popiness turbidity sourness ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as pilsener wort must hop pilsener wort must hop ANSWER DOWNLOAD EXAMIANS APP
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