Wine and Beer The spoilage most commonly occurring in wine is tourne which refers to acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones both (a) and (b) None of these acid formation from sugars, glucose and fructose acid formation from aldehyde and ketones both (a) and (b) None of these ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The potential spoilage organism in beer is S. cerevisiae S. lactis S. carlsbergensis Saccharomyces diastaticus S. cerevisiae S. lactis S. carlsbergensis Saccharomyces diastaticus ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Which of the following is not an ale type of beer? Pilsener Weiss beer Porterr Stout Pilsener Weiss beer Porterr Stout ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Zygomonas anaeroium S. carlsbergensis Saccharomyces cerevisiae Pedicoccus cerevisiae Zygomonas anaeroium S. carlsbergensis Saccharomyces cerevisiae Pedicoccus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- none of these amertume mannitic mannkic none of these amertume mannitic mannkic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. cerevisiae none of these S. carlsbergensis S. thermophillus S. cerevisiae none of these S. carlsbergensis S. thermophillus ANSWER DOWNLOAD EXAMIANS APP
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