Beer and Wine Chaptalization is adding grape juice to wine before bottling adding sucrose to must adding sugar to wine before bottling adding grape juice to must adding grape juice to wine before bottling adding sucrose to must adding sugar to wine before bottling adding grape juice to must ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the base wine the sugar/yeast addition to the base wine the wire cage that holds the cork in place the sugar addition just before corking the base wine the sugar/yeast addition to the base wine the wire cage that holds the cork in place the sugar addition just before corking ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is coagulated protein obtained during boiling an aqueous extract of malt malted barley coarse powder obtained after milling of malted barley coagulated protein obtained during boiling an aqueous extract of malt malted barley coarse powder obtained after milling of malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 21-30 °C 10-21 °C 15-25 °C 30-35 °C 21-30 °C 10-21 °C 15-25 °C 30-35 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 2°C 6°C 14°C 10°C 2°C 6°C 14°C 10°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sonti is rice beer or wine of Japan wheat beer or wine rice beer or wine of India barley beer or wine rice beer or wine of Japan wheat beer or wine rice beer or wine of India barley beer or wine ANSWER DOWNLOAD EXAMIANS APP
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