Wine and Beer The fermentation of wine can be carried out using the strains of Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. cerevisiae S. lactis Saccharomyces diastaticus S. carlsbergensis S. cerevisiae S. lactis Saccharomyces diastaticus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer S. patorianns can cause bitter taste ester like taste in beer cloudiness in beer stringent taste in beer bitter taste ester like taste in beer cloudiness in beer stringent taste in beer ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Saccharomyces cerevisiae S. carlsbergensis Zygomonas anaeroium Pedicoccus cerevisiae Saccharomyces cerevisiae S. carlsbergensis Zygomonas anaeroium Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones None of these both (a) and (b) acid formation from sugars, glucose and fructose ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Sonti Sake Pulpue Lager Sonti Sake Pulpue Lager ANSWER DOWNLOAD EXAMIANS APP
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