Beer and Wine Alcohol content of sake varies from 1-5 % 17-25% more than 25% 4-17 % 1-5 % 17-25% more than 25% 4-17 % ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by filtration centrifugation all of these cell disruption filtration centrifugation all of these cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation all of these reduces total acidity produces lactic acid produces diacetyl all of these reduces total acidity produces lactic acid produces diacetyl 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 Maturation of the beers is carried out at 14°C 6°C 2°C 10°C 14°C 6°C 2°C 10°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the lager beer? Both (b) and (c) Bottom fermenting yeast is used for the preparation Require high fermentation temperature Top yeast is used for the preparation Both (b) and (c) Bottom fermenting yeast is used for the preparation Require high fermentation temperature Top yeast is used for the preparation ANSWER DOWNLOAD EXAMIANS APP
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