Wine and Beer The potential spoilage organism in beer is S. lactis Saccharomyces diastaticus S. cerevisiae S. carlsbergensis S. lactis Saccharomyces diastaticus S. cerevisiae S. carlsbergensis 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 mannkic none of these amertume mannitic mannkic none of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Most important species of vinegar bacteria causing sliminess is Saccharomyces carlsbergiensis Lactobacillus lactis Acetobacter aceti None of these Saccharomyces carlsbergiensis Lactobacillus lactis Acetobacter aceti None of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 24-25% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Saccharomyces cerevisiae Zygomonas anaeroium S. carlsbergensis Pedicoccus cerevisiae Saccharomyces cerevisiae Zygomonas anaeroium S. carlsbergensis Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces 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 the rate of acetification ANSWER DOWNLOAD EXAMIANS APP
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