Beer and Wine Alcohol content of sake varies from 17-25% 4-17 % 1-5 % more than 25% 17-25% 4-17 % 1-5 % more than 25% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of cellulase proteinases amylase both (a) and (b) cellulase proteinases amylase both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sherry is a type of beer brandy wine none of these beer brandy wine none of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, malic acid may precipitate, leaving small crystals the wine will have an odd odor the wine may be microbially unstable the wine will be too low in acid malic acid may precipitate, leaving small crystals the wine will have an odd odor the wine may be microbially unstable the wine will be too low in acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast is sensitive to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide None of these is resistant to sulphur di oxide is sensitive to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide None of these is resistant to sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because enough malic acid is not made enough tartaric acid is not made of break down of malic acid of break down of tartaric acid enough malic acid is not made enough tartaric acid is not made of break down of malic acid of break down of tartaric acid ANSWER DOWNLOAD EXAMIANS APP
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