Wine and Beer The potential spoilage organism in beer is S. cerevisiae S. carlsbergensis S. lactis Saccharomyces diastaticus S. cerevisiae S. carlsbergensis S. lactis Saccharomyces diastaticus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called amertume mannitic none of these pousse amertume mannitic none of these pousse ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is None of these Acetobacter aceti Lactobacillus lactis Saccharomyces carlsbergiensis None of these Acetobacter aceti Lactobacillus lactis Saccharomyces carlsbergiensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Porterr Weiss beer Pilsener Stout Porterr Weiss beer Pilsener Stout ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Sonti Lager Pulpue Sake Sonti Lager Pulpue Sake 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
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