Beer and Wine In a hot climate, grapes lose acidity because enough tartaric acid is not made of break down of malic acid of break down of tartaric acid enough malic acid is not made enough tartaric acid is not made of break down of malic acid of break down of tartaric acid enough malic acid is not made ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is 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 coarse powder obtained after milling of malted barley malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 21-30 °C 30-35 °C 15-25 °C 10-21 °C 21-30 °C 30-35 °C 15-25 °C 10-21 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by filtration need not to be separated centrifugation cell disruption filtration need not to be separated centrifugation cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the sugar/yeast addition to the base wine the base wine the wire cage that holds the cork in place the sugar addition just before corking the sugar/yeast addition to the base wine 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 The crushed grapes are known as must wort sonti malt must wort sonti malt ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS