Beer and Wine Alcohol content of sake varies from 4-17 % 17-25% more than 25% 1-5 % 4-17 % 17-25% more than 25% 1-5 % ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to enhance the flavouring compound maintain pH check the undesirable organisms All of these enhance the flavouring compound maintain pH check the undesirable organisms All of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because of break down of malic acid enough tartaric acid is not made enough malic acid is not made of break down of tartaric acid of break down of malic acid enough tartaric acid is not made enough malic acid is not made of break down of tartaric acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Carbonic maceration wines are produced in California are made from crushed grapes are very fruity white wines are low tannin red wines are produced in California are made from crushed grapes are very fruity white wines are low tannin red wines ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 24-27 °C 31-34 °C 27-31 °C 20-24 °C 24-27 °C 31-34 °C 27-31 °C 20-24 °C ANSWER DOWNLOAD EXAMIANS APP
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