Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 30-35% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is None of these Acetobacter aceti Lactobacillus lactis Saccharomyces carlsbergiensis None of these Acetobacter aceti Lactobacillus lactis Saccharomyces carlsbergiensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo both (a) and (b) lactic acid fermentation citric acid fermentation butyric acid fermentation both (a) and (b) lactic acid fermentation citric acid fermentation butyric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Pulpue Sake Lager Sonti Pulpue Sake Lager Sonti 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 micro-organisms causing wine spoilage are bacteria all of these wild yeast moulds bacteria all of these wild yeast moulds ANSWER DOWNLOAD EXAMIANS APP
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