Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called pousse none of these amertume mannitic pousse none of these amertume mannitic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Saccharomyces carlsbergiensis Lactobacillus lactis Acetobacter aceti None of these Saccharomyces carlsbergiensis Lactobacillus lactis Acetobacter aceti None of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Lactobacillus patorianus Zygomonas anaeroium Flavobacterium proteus S. carlsbergensis Lactobacillus patorianus Zygomonas anaeroium Flavobacterium proteus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Zygomonas anaeroium Saccharomyces cerevisiae S. carlsbergensis Pedicoccus cerevisiae Zygomonas anaeroium Saccharomyces cerevisiae S. carlsbergensis Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are moulds all of these bacteria wild yeast moulds all of these bacteria wild yeast ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. carlsbergensis Saccharomyces diastaticus S. cerevisiae S. lactis S. carlsbergensis Saccharomyces diastaticus S. cerevisiae S. lactis ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS