Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these pousse mannitic amertume none of these pousse mannitic amertume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to both (a) and (b) acid formation from sugars, glucose and fructose None of these acid formation from aldehyde and ketones both (a) and (b) acid formation from sugars, glucose and fructose None of these acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces carlsbergenesis Saccharomyces cerevisiae Pedicoccus cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Saccharomyces cerevisiae Pedicoccus cerevisiae Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Flavobacterium proteus Lactobacillus patorianus Zygomonas anaeroium S. carlsbergensis Flavobacterium proteus Lactobacillus patorianus Zygomonas anaeroium S. carlsbergensis 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 The crushed grapes used for wine manufacturing are also known as pilsener must wort hop pilsener must wort hop ANSWER DOWNLOAD EXAMIANS APP
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