Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called amertume mannitic pousse none of these amertume mannitic pousse none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by S. carlsbergensis Lactobacillus patorianus Zygomonas anaeroium Flavobacterium proteus S. carlsbergensis Lactobacillus patorianus Zygomonas anaeroium Flavobacterium proteus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. lactis S. carlsbergensis S. cerevisiae Saccharomyces diastaticus S. lactis S. carlsbergensis S. cerevisiae Saccharomyces diastaticus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are all of these moulds bacteria wild yeast all of these moulds bacteria wild yeast 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 Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of acetification the rate of esterification the rate of purification the rate of hydrogenation the rate of acetification the rate of esterification the rate of purification the rate of hydrogenation ANSWER DOWNLOAD EXAMIANS APP
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