Beer and Wine Alcohol content of sake varies from 17-25% more than 25% 4-17 % 1-5 % 17-25% more than 25% 4-17 % 1-5 % ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of both (a) and (b) cellulase amylase proteinases both (a) and (b) cellulase amylase proteinases ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is produced by acetobacter also known as total acidity produced by Brettanomyces known for producing a mousy or barnyard aroma produced by acetobacter also known as total acidity produced by Brettanomyces known for producing a mousy or barnyard aroma ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by filtration all of these centrifugation cell disruption filtration all of these centrifugation cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 27-31 °C 24-27 °C 31-34 °C 20-24 °C 27-31 °C 24-27 °C 31-34 °C 20-24 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as malting brewing pitching mashing malting brewing pitching mashing ANSWER DOWNLOAD EXAMIANS APP
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