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 The crushed grapes used for wine manufacturing are also known as wort hop pilsener must wort hop pilsener must 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 purification the rate of esterification the rate of hydrogenation the rate of acetification the rate of purification the rate of esterification 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- amertume mannitic none of these mannkic amertume mannitic none of these mannkic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Parsnip like odour and taste in beer is caused by Lactobacillus patorianus Zygomonas anaeroium Flavobacterium proteus S. carlsbergensis Lactobacillus patorianus Zygomonas anaeroium Flavobacterium proteus S. carlsbergensis 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) None of these acid formation from aldehyde and ketones acid formation from sugars, glucose and fructose both (a) and (b) None of these acid formation from aldehyde and ketones ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS