EXAMIANS
Acetic acid bacteria spoiling musts and wines are inhibited by
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Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
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Most important species of vinegar bacteria causing sliminess is
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The micro-organisms causing wine spoilage are
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The crushed grapes used for wine manufacturing are also known as
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Parsnip like odour and taste in beer is caused by
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S. patorianns can cause
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When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-
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Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?
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A special beer yeast of the bottom type is
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