Wine and Beer If the mash in the brewhouse is held too long it may undergo both (a) and (b) butyric acid fermentation lactic acid fermentation citric acid fermentation both (a) and (b) butyric acid fermentation lactic acid fermentation citric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Zygomonas anaeroium Lactobacillus patorianus Flavobacterium proteus S. carlsbergensis Zygomonas anaeroium Lactobacillus patorianus Flavobacterium proteus 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- mannitic none of these amertume mannkic mannitic none of these amertume mannkic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Bacillus subtilis Pedicoccus cerevisiae Saccharomyces carlsbergenesis Saccharomyces cerevisiae Bacillus subtilis Pedicoccus cerevisiae Saccharomyces carlsbergenesis Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to both (a) and (b) None of these acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones both (a) and (b) None of these acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is none of these S. carlsbergensis S. thermophillus S. cerevisiae none of these S. carlsbergensis S. thermophillus S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
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