Wine and Beer When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- none of these mannkic amertume mannitic none of these mannkic amertume mannitic ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Sarcina sickness of beer is caused by Pedicoccus cerevisiae S. carlsbergensis Saccharomyces cerevisiae Zygomonas anaeroium Pedicoccus cerevisiae S. carlsbergensis Saccharomyces cerevisiae Zygomonas anaeroium 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 Acetic acid bacteria spoiling musts and wines are inhibited by 30-35% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 30-35% alcohol by volume 24-25% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The micro-organisms causing wine spoilage are all of these bacteria moulds wild yeast all of these bacteria moulds wild yeast ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called none of these amertume pousse mannitic none of these amertume pousse mannitic ANSWER DOWNLOAD EXAMIANS APP
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