Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces carlsbergenesis Bacillus subtilis Saccharomyces cerevisiae Pedicoccus cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Saccharomyces cerevisiae Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Sake Sonti Lager Pulpue Sake Sonti Lager Pulpue ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are bacteria moulds all of these wild yeast bacteria moulds all of these wild yeast ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called amertume none of these mannitic pousse amertume none of these mannitic pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of purification the rate of acetification the rate of hydrogenation the rate of esterification the rate of purification the rate of acetification the rate of hydrogenation the rate of esterification ANSWER DOWNLOAD EXAMIANS APP
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