Wine and Beer If the mash in the brewhouse is held too long it may undergo lactic acid fermentation butyric acid fermentation citric acid fermentation both (a) and (b) lactic acid fermentation butyric acid fermentation citric acid fermentation both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Lager Sake Sonti Pulpue Lager Sake Sonti Pulpue ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. carlsbergensis S. thermophillus S. cerevisiae none of these S. carlsbergensis S. thermophillus S. cerevisiae none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called mannitic pousse amertume none of these mannitic pousse amertume none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are all of these moulds wild yeast bacteria all of these moulds wild yeast bacteria ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Pedicoccus cerevisiae Saccharomyces cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis Pedicoccus cerevisiae Saccharomyces cerevisiae Bacillus subtilis Saccharomyces carlsbergenesis ANSWER DOWNLOAD EXAMIANS APP
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