Beer and Wine Alcohol content of sake varies from 4-17 % 1-5 % more than 25% 17-25% 4-17 % 1-5 % more than 25% 17-25% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is coagulated protein obtained during boiling malted barley coarse powder obtained after milling of malted barley an aqueous extract of malt coagulated protein obtained during boiling malted barley coarse powder obtained after milling of malted barley an aqueous extract of malt ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is also known as total acidity produced by acetobacter known for producing a mousy or barnyard aroma produced by Brettanomyces also known as total acidity produced by acetobacter known for producing a mousy or barnyard aroma produced by Brettanomyces 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 Sonti is barley beer or wine wheat beer or wine rice beer or wine of India rice beer or wine of Japan barley beer or wine wheat beer or wine rice beer or wine of India rice beer or wine of Japan ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Lactobacillus vermiformis Saccharomyces pyriformis Aspergillus oryzae Rhizopus sonti Lactobacillus vermiformis Saccharomyces pyriformis Aspergillus oryzae Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
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