Beer and Wine After storage and recarbonation, left over yeast is separated by filtration need not to be separated centrifugation cell disruption filtration need not to be separated centrifugation cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done both (a) and (b) for the same reasons as pumping over to keep the cap dry to extract tannin both (a) and (b) for the same reasons as pumping over to keep the cap dry to extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are usually slightly sweet They are stored in barrels They are bottled within a year They are fermented in stainless steel They are usually slightly sweet They are stored in barrels They are bottled within a year They are fermented in stainless steel ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as malting brewing pitching mashing malting brewing pitching mashing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from more than 25% 4-17 % 1-5 % 17-25% more than 25% 4-17 % 1-5 % 17-25% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crushed grapes are known as must wort malt sonti must wort malt sonti ANSWER DOWNLOAD EXAMIANS APP
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