Beer and Wine After storage and recarbonation, left over yeast is separated by filtration cell disruption need not to be separated centrifugation filtration cell disruption need not to be separated centrifugation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To oxidize the wine To extract tannin To keep the cap moist To reduce possible microbial spoilage To oxidize the wine To extract tannin To keep the cap moist To reduce possible microbial spoilage ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from 1-5 % 17-25% 4-17 % more than 25% 1-5 % 17-25% 4-17 % more than 25% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is also known as total acidity produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma also known as total acidity produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is tannin residual diatomaceous earth caused by excessive malic acid prevented by cold stabilizing tannin residual diatomaceous earth caused by excessive malic acid prevented by cold stabilizing ANSWER DOWNLOAD EXAMIANS APP
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