Beer and Wine Grist is 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 coagulated protein obtained during boiling an aqueous extract of malt malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? Quantity of hops used is more than in lager beer All of these Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used Quantity of hops used is more than in lager beer All of these Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done both (a) and (b) for the same reasons as pumping over to keep the cap dry to extract tannin both (a) and (b) for the same reasons as pumping over to keep the cap dry to extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is None of these an aqueous extract of malt malted barley coagulated protein obtained during boiling None of these an aqueous extract of malt malted barley coagulated protein obtained during boiling ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from more than 25% 17-25% 1-5 % 4-17 % more than 25% 17-25% 1-5 % 4-17 % ANSWER DOWNLOAD EXAMIANS APP
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