Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 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 14-15% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- amertume mannitic none of these mannkic amertume mannitic none of these mannkic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these pousse amertume mannitic none of these pousse amertume mannitic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Saccharomyces carlsbergiensis Acetobacter aceti Lactobacillus lactis None of these Saccharomyces carlsbergiensis Acetobacter aceti Lactobacillus lactis None of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Stout Pilsener Porterr Weiss beer Stout Pilsener Porterr Weiss beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause stringent taste in beer ester like taste in beer bitter taste cloudiness in beer stringent taste in beer ester like taste in beer bitter taste cloudiness in beer ANSWER DOWNLOAD EXAMIANS APP
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