The spoilage most commonly occurring in wine is tourne which refers to None of these acid formation from aldehyde and ketones both (a) and (b) acid formation from sugars, glucose and fructose TRUE ANSWER : ? YOUR ANSWER : ?
Sarcina sickness of beer is caused by Zygomonas anaeroium S. carlsbergensis Pedicoccus cerevisiae Saccharomyces cerevisiae TRUE ANSWER : ? YOUR ANSWER : ?
The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by sourness all of these popiness turbidity TRUE ANSWER : ? YOUR ANSWER : ?
Acetic acid bacteria spoiling musts and wines are inhibited by 24-25% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume TRUE ANSWER : ? YOUR ANSWER : ?
Parsnip like odour and taste in beer is caused by S. carlsbergensis Flavobacterium proteus Lactobacillus patorianus Zygomonas anaeroium TRUE ANSWER : ? YOUR ANSWER : ?
The potential spoilage organism in beer is S. carlsbergensis Saccharomyces diastaticus S. cerevisiae S. lactis TRUE ANSWER : ? YOUR ANSWER : ?
Most important species of vinegar bacteria causing sliminess is Saccharomyces carlsbergiensis Lactobacillus lactis Acetobacter aceti None of these TRUE ANSWER : ? YOUR ANSWER : ?
Which of the following is not an ale type of beer? Stout Weiss beer Porterr Pilsener TRUE ANSWER : ? YOUR ANSWER : ?
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) TRUE ANSWER : ? YOUR ANSWER : ?
Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called amertume none of these mannitic pousse TRUE ANSWER : ? YOUR ANSWER : ?