Microbiology - Wine and Beer
Exercise : Wine and Beer - Section 1
- Wine and Beer - Section 1
6.
Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
7.
Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?
8.
The crushed grapes used for wine manufacturing are also known as
9.
The potential spoilage organism in beer is
10.
If the mash in the brewhouse is held too long it may undergo
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