Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these amertume mannitic pousse none of these amertume mannitic pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is Saccharomyces diastaticus S. cerevisiae S. lactis S. carlsbergensis Saccharomyces diastaticus S. cerevisiae S. lactis S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Sonti Lager Sake Pulpue Sonti Lager Sake Pulpue ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause cloudiness in beer bitter taste stringent taste in beer ester like taste in beer cloudiness in beer bitter taste stringent taste in beer ester like taste in beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo citric acid fermentation lactic acid fermentation butyric acid fermentation both (a) and (b) citric acid fermentation lactic acid fermentation butyric acid fermentation both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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