EXAMIANS
The potential spoilage organism in beer is
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Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
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Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
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Parsnip like odour and taste in beer is caused by
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A special beer yeast of the bottom type is
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If the mash in the brewhouse is held too long it may undergo
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Acetic acid bacteria spoiling musts and wines are inhibited by
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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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The crushed grapes used for wine manufacturing are also known as
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The fermentation of wine can be carried out using the strains of
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