Beer and Wine In a hot climate, grapes lose acidity because of break down of malic acid enough malic acid is not made of break down of tartaric acid enough tartaric acid is not made of break down of malic acid enough malic acid is not made of break down of tartaric acid enough tartaric acid is not made ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 21-30 °C 10-21 °C 30-35 °C 15-25 °C 21-30 °C 10-21 °C 30-35 °C 15-25 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by filtration all of these centrifugation cell disruption filtration all of these centrifugation cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sherry is a type of none of these wine beer brandy none of these wine beer brandy ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 13-15 % by weight 8-13 % by weight 6-9 % by weight both (a) and (b) 13-15 % by weight 8-13 % by weight 6-9 % by weight both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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