Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by popiness all of these turbidity sourness popiness all of these turbidity sourness 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 fermentation of wine can be carried out using the strains of Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo lactic acid fermentation butyric acid fermentation citric acid fermentation both (a) and (b) lactic acid fermentation butyric acid fermentation citric acid fermentation both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- none of these amertume mannitic mannkic none of these amertume mannitic mannkic ANSWER DOWNLOAD EXAMIANS APP
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