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 Malolactic fermentation produces diacetyl all of these produces lactic acid reduces total acidity produces diacetyl all of these produces lactic acid reduces total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine A hydrometer measures wine acid measures grape sugar measures alcohol in the wine requires a few drops of juice measures wine acid measures grape sugar measures alcohol in the wine requires a few drops of juice ANSWER DOWNLOAD EXAMIANS APP
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 maltose and peptone as well as peptides glucose and amino acids maltose and amino acids glucose and peptone as well as peptides ANSWER DOWNLOAD EXAMIANS APP
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) Require high fermentation temperature Bottom fermenting yeast is used for the preparation Top yeast is used for the preparation Both (b) and (c) ANSWER DOWNLOAD EXAMIANS APP
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 10-21 °C 30-35 °C 21-30 °C 15-25 °C ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS