Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 24-25% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 14-15% 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 turbidity sourness all of these popiness turbidity sourness all of these popiness ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are moulds bacteria wild yeast all of these moulds bacteria wild yeast all of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Bacillus subtilis Saccharomyces carlsbergenesis Pedicoccus cerevisiae Saccharomyces cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Pedicoccus cerevisiae Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Lactobacillus lactis None of these Saccharomyces carlsbergiensis Acetobacter aceti Lactobacillus lactis None of these Saccharomyces carlsbergiensis Acetobacter aceti ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called pousse none of these mannitic amertume pousse none of these mannitic amertume ANSWER DOWNLOAD EXAMIANS APP
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