Wine and Beer Parsnip like odour and taste in beer is caused by S. carlsbergensis Lactobacillus patorianus Zygomonas anaeroium Flavobacterium proteus S. carlsbergensis Lactobacillus patorianus Zygomonas anaeroium Flavobacterium proteus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by sourness all of these popiness turbidity sourness all of these popiness turbidity ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from sugars, glucose and fructose both (a) and (b) acid formation from aldehyde and ketones None of these acid formation from sugars, glucose and fructose both (a) and (b) acid formation from aldehyde and ketones None of these 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 Acetic acid bacteria spoiling musts and wines are inhibited by 5-7% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo butyric acid fermentation lactic acid fermentation citric acid fermentation both (a) and (b) butyric acid fermentation lactic acid fermentation citric acid fermentation both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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