microbiology-wine-and-beer Related Question Answers
1. Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
2. Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?
4. The potential spoilage organism in beer is
5. If the mash in the brewhouse is held too long it may undergo
6. The spoilage most commonly occurring in wine is tourne which refers to
7. Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
8. The fermentation of wine can be carried out using the strains of
9. Acetic acid bacteria spoiling musts and wines are inhibited by
11. Most important species of vinegar bacteria causing sliminess is
13. S. patorianns can cause
14. Sarcina sickness of beer is caused by
15. The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
16. Parsnip like odour and taste in beer is caused by
17. A special beer yeast of the bottom type is
18. When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-
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