Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these mannitic pousse amertume none of these mannitic pousse amertume 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 30-35% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause bitter taste cloudiness in beer stringent taste in beer ester like taste in beer bitter taste cloudiness in beer stringent taste in beer ester like taste in beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Pedicoccus cerevisiae S. carlsbergensis Zygomonas anaeroium Saccharomyces cerevisiae Pedicoccus cerevisiae S. carlsbergensis Zygomonas anaeroium Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
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