Wine and Beer The potential spoilage organism in beer is Saccharomyces diastaticus S. cerevisiae S. lactis S. carlsbergensis Saccharomyces diastaticus S. cerevisiae S. lactis S. carlsbergensis 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 Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of acetification the rate of esterification the rate of purification the rate of hydrogenation the rate of acetification the rate of esterification the rate of purification the rate of hydrogenation ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- mannitic amertume none of these mannkic mannitic amertume none of these mannkic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to 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 acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Lactobacillus patorianus Flavobacterium proteus Zygomonas anaeroium S. carlsbergensis Lactobacillus patorianus Flavobacterium proteus Zygomonas anaeroium S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
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