Beer and Wine After storage and recarbonation, left over yeast is separated by need not to be separated centrifugation cell disruption filtration need not to be separated centrifugation cell disruption filtration ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To oxidize the wine To keep the cap moist To extract tannin To reduce possible microbial spoilage To oxidize the wine To keep the cap moist To extract tannin To reduce possible microbial spoilage ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Bock beer is prepared from rice wheat grapes roasted germinated barley seeds rice wheat grapes roasted germinated barley seeds ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 31-34 °C 27-31 °C 24-27 °C 20-24 °C 31-34 °C 27-31 °C 24-27 °C 20-24 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is known for producing a mousy or barnyard aroma produced by acetobacter produced by Brettanomyces also known as total acidity known for producing a mousy or barnyard aroma produced by acetobacter produced by Brettanomyces also known as total acidity 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
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