Wine and Beer If the mash in the brewhouse is held too long it may undergo citric acid fermentation lactic acid fermentation both (a) and (b) butyric acid fermentation citric acid fermentation lactic acid fermentation both (a) and (b) butyric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called pousse amertume mannitic none of these pousse amertume mannitic none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 30-35% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. thermophillus none of these S. cerevisiae S. carlsbergensis S. thermophillus none of these S. cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are bacteria wild yeast all of these moulds bacteria wild yeast all of these moulds ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Flavobacterium proteus Zygomonas anaeroium Lactobacillus patorianus S. carlsbergensis Flavobacterium proteus Zygomonas anaeroium Lactobacillus patorianus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
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