Wine and Beer Parsnip like odour and taste in beer is caused by S. carlsbergensis Flavobacterium proteus Zygomonas anaeroium Lactobacillus patorianus S. carlsbergensis Flavobacterium proteus Zygomonas anaeroium Lactobacillus patorianus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as must hop pilsener wort must hop pilsener wort ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. carlsbergensis none of these S. thermophillus S. cerevisiae S. carlsbergensis none of these S. thermophillus S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of hydrogenation 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 ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo citric acid fermentation both (a) and (b) lactic acid fermentation butyric acid fermentation citric acid fermentation both (a) and (b) lactic acid fermentation butyric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is Saccharomyces diastaticus S. cerevisiae S. carlsbergensis S. lactis Saccharomyces diastaticus S. cerevisiae S. carlsbergensis S. lactis ANSWER DOWNLOAD EXAMIANS APP
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