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Wine and Beer

Wine and Beer
The micro-organisms causing wine spoilage are

wild yeast
moulds
all of these
bacteria

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Wine and Beer
Acetic acid bacteria spoiling musts and wines are inhibited by

14-15% alcohol by volume
24-25% alcohol by volume
30-35% alcohol by volume
5-7% alcohol by volume

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Wine and Beer
Which of the following is not an ale type of beer?

Pilsener
Stout
Weiss beer
Porterr

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Wine and Beer
A special beer yeast of the bottom type is

S. carlsbergensis
S. cerevisiae
none of these
S. thermophillus

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Wine and Beer
Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

amertume
pousse
none of these
mannitic

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Wine and Beer
Most important species of vinegar bacteria causing sliminess is

Acetobacter aceti
None of these
Saccharomyces carlsbergiensis
Lactobacillus lactis

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