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Beer and Wine

Beer and Wine
Alcohol content of sake varies from

17-25%
more than 25%
4-17 %
1-5 %

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Beer and Wine
Malolactic fermentation

produces diacetyl
all of these
produces lactic acid
reduces total acidity

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Beer and Wine
A hydrometer

measures wine acid
measures grape sugar
measures alcohol in the wine
requires a few drops of juice

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Beer and Wine
Malting process allows malt amylase and proteinases to degrade starch and protein to

maltose and peptone as well as peptides
glucose and amino acids
maltose and amino acids
glucose and peptone as well as peptides

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Beer and Wine
Which of the following is true for the lager beer?

Require high fermentation temperature
Bottom fermenting yeast is used for the preparation
Top yeast is used for the preparation
Both (b) and (c)

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Beer and Wine
What temperature is maintained during anaerobic fermentation of white wine?

10-21 °C
30-35 °C
21-30 °C
15-25 °C

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