Wine and Beer The potential spoilage organism in beer is S. carlsbergensis S. lactis S. cerevisiae Saccharomyces diastaticus S. carlsbergensis S. lactis S. cerevisiae Saccharomyces diastaticus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from sugars, glucose and fructose both (a) and (b) acid formation from aldehyde and ketones None of these acid formation from sugars, glucose and fructose both (a) and (b) acid formation from aldehyde and ketones None of these 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 acetification the rate of esterification the rate of purification the rate of hydrogenation the rate of acetification the rate of esterification ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Stout Weiss beer Pilsener Porterr Stout Weiss beer Pilsener Porterr ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is none of these S. cerevisiae S. thermophillus S. carlsbergensis none of these S. cerevisiae S. thermophillus S. carlsbergensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae Bacillus subtilis Saccharomyces cerevisiae Saccharomyces carlsbergenesis Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
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