Beer and Wine Grist is coarse powder obtained after milling of malted barley malted barley an aqueous extract of malt coagulated protein obtained during boiling coarse powder obtained after milling of malted barley malted barley an aqueous extract of malt coagulated protein obtained during boiling ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done for the same reasons as pumping over to extract tannin both (a) and (b) to keep the cap dry for the same reasons as pumping over to extract tannin both (a) and (b) to keep the cap dry ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is coagulated protein obtained during boiling an aqueous extract of malt None of these malted barley coagulated protein obtained during boiling an aqueous extract of malt None of these malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from both (a) and (b) 8-13 % by weight 13-15 % by weight 6-9 % by weight both (a) and (b) 8-13 % by weight 13-15 % by weight 6-9 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is boiled with the hops to provide bitter taste and flavour to the beer to help in the coagulation of tannins to help in protein coagulation All of these to provide bitter taste and flavour to the beer to help in the coagulation of tannins to help in protein coagulation All of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of proteinases cellulase both (a) and (b) amylase proteinases cellulase both (a) and (b) amylase ANSWER DOWNLOAD EXAMIANS APP
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