Beer and Wine Grist is coagulated protein obtained during boiling an aqueous extract of malt coarse powder obtained after milling of malted barley malted barley coagulated protein obtained during boiling an aqueous extract of malt coarse powder obtained after milling of malted barley malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is prevented by cold stabilizing residual diatomaceous earth caused by excessive malic acid tannin prevented by cold stabilizing residual diatomaceous earth caused by excessive malic acid tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the wire cage that holds the cork in place the sugar/yeast addition to the base wine the base wine the sugar addition just before corking the wire cage that holds the cork in place the sugar/yeast addition to the base wine the base wine the sugar addition just before corking ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What is the desirable sugar content of the grapes required for the wine production? 10-14% 14-20% 5-10% 2-5% 10-14% 14-20% 5-10% 2-5% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 2°C 10°C 14°C 6°C 2°C 10°C 14°C 6°C ANSWER DOWNLOAD EXAMIANS APP
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