Beer and Wine Alcohol content of sake varies from more than 25% 1-5 % 17-25% 4-17 % more than 25% 1-5 % 17-25% 4-17 % ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation all of these produces lactic acid produces diacetyl reduces total acidity all of these produces lactic acid produces diacetyl reduces total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The term Racking refers to adding yeast to initiate fermentation removing clear liquid from sediment stacking unlabeled wine in bins for aging storing hoses to drain on a slanted board adding yeast to initiate fermentation removing clear liquid from sediment stacking unlabeled wine in bins for aging storing hoses to drain on a slanted board ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 13-15 % by weight 8-13 % by weight both (a) and (b) 6-9 % by weight 13-15 % by weight 8-13 % by weight both (a) and (b) 6-9 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine is obtained after alcoholic fermentation of grapes barley wheat rice grapes barley wheat rice ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done for the same reasons as pumping over both (a) and (b) to extract tannin to keep the cap dry for the same reasons as pumping over both (a) and (b) to extract tannin to keep the cap dry ANSWER DOWNLOAD EXAMIANS APP
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