Q. Floaters or bloaters may result from

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Q. Slippery pickles occur due to

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Q. Slimy or ropy kraut is caused by

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Q. The most important bacterium developing acidity in both low and high salt brines is

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Q. The elimination of the scum of yeasts in the brine during the fermentation include

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Q. Cloudiness of brine of glass-packed olives may be caused by

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Q. Sarcina sickness of beer is caused by

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Q. The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by

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Q. Parsnip like odour and taste in beer is caused by

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Q. A special beer yeast of the bottom type is

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Q. When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-

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Q. Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces

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Q. Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?

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Q. The crushed grapes used for wine manufacturing are also known as

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Q. The potential spoilage organism in beer is

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Q. If the mash in the brewhouse is held too long it may undergo

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Q. The spoilage most commonly occurring in wine is tourne which refers to

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Q. Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

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Q. The fermentation of wine can be carried out using the strains of

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Q. Acetic acid bacteria spoiling musts and wines are inhibited by

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