Wine and Beer The potential spoilage organism in beer is S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis 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 hydrogenation the rate of esterification the rate of acetification the rate of purification the rate of hydrogenation the rate of esterification the rate of acetification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as must pilsener hop wort must pilsener hop wort ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Stout Porterr Weiss beer Pilsener Stout Porterr Weiss beer Pilsener ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 30-35% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 14-15% alcohol by volume 5-7% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Zygomonas anaeroium Lactobacillus patorianus Flavobacterium proteus S. carlsbergensis Zygomonas anaeroium Lactobacillus patorianus Flavobacterium proteus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
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