Biotechnology - Beer and Wine - Discussion

Discussion :: Beer and Wine - Section 1 (Q.No.45)

45. 

Wine yeast

[A]. is sensitive to sulphur di oxide
[B]. is resistant to sulphur di oxide
[C]. shows enhanced enzyme production in presence of sulphur di oxide
[D]. none of the above

Answer: Option B

Explanation:

No answer description available for this question.

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