Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 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 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by S. carlsbergensis Zygomonas anaeroium Lactobacillus patorianus Flavobacterium proteus S. carlsbergensis Zygomonas anaeroium Lactobacillus patorianus Flavobacterium proteus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces cerevisiae Bacillus subtilis Pedicoccus cerevisiae Saccharomyces carlsbergenesis Saccharomyces cerevisiae Bacillus subtilis Pedicoccus cerevisiae Saccharomyces carlsbergenesis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is Saccharomyces diastaticus S. lactis S. carlsbergensis S. cerevisiae Saccharomyces diastaticus S. lactis S. carlsbergensis S. cerevisiae 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 Lager Sonti Sake Pulpue Lager Sonti Sake ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Pilsener Stout Weiss beer Porterr Pilsener Stout Weiss beer Porterr ANSWER DOWNLOAD EXAMIANS APP
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