Wine and Beer The potential spoilage organism in beer is Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis Saccharomyces diastaticus S. lactis S. cerevisiae S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume 14-15% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 30-35% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Lactobacillus lactis Acetobacter aceti None of these Saccharomyces carlsbergiensis Lactobacillus lactis Acetobacter aceti None of these Saccharomyces carlsbergiensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- mannkic none of these mannitic amertume mannkic none of these mannitic amertume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by S. carlsbergensis Saccharomyces cerevisiae Zygomonas anaeroium Pedicoccus cerevisiae S. carlsbergensis Saccharomyces cerevisiae Zygomonas anaeroium Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo butyric acid fermentation lactic acid fermentation both (a) and (b) citric acid fermentation butyric acid fermentation lactic acid fermentation both (a) and (b) citric acid fermentation ANSWER DOWNLOAD EXAMIANS APP
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