Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these mannitic amertume pousse none of these mannitic amertume pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of hydrogenation the rate of acetification the rate of purification the rate of esterification the rate of hydrogenation the rate of acetification the rate of purification the rate of esterification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by S. carlsbergensis Flavobacterium proteus Zygomonas anaeroium Lactobacillus patorianus S. carlsbergensis Flavobacterium proteus Zygomonas anaeroium Lactobacillus patorianus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Saccharomyces cerevisiae Pedicoccus cerevisiae Zygomonas anaeroium S. carlsbergensis Saccharomyces cerevisiae Pedicoccus cerevisiae Zygomonas anaeroium S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- none of these mannkic mannitic amertume none of these mannkic mannitic amertume ANSWER DOWNLOAD EXAMIANS APP