Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of purification the rate of acetification the rate of esterification the rate of hydrogenation the rate of purification the rate of acetification the rate of esterification the rate of hydrogenation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. lactis Saccharomyces diastaticus S. cerevisiae S. carlsbergensis S. lactis Saccharomyces diastaticus S. cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to both (a) and (b) acid formation from sugars, glucose and fructose None of these acid formation from aldehyde and ketones both (a) and (b) acid formation from sugars, glucose and fructose None of these acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. carlsbergensis S. cerevisiae none of these S. thermophillus S. carlsbergensis S. cerevisiae none of these S. thermophillus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by popiness sourness all of these turbidity popiness sourness all of these turbidity ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is None of these Saccharomyces carlsbergiensis Lactobacillus lactis Acetobacter aceti None of these Saccharomyces carlsbergiensis Lactobacillus lactis Acetobacter aceti ANSWER DOWNLOAD EXAMIANS APP
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