Beer and Wine In sparkling wine production, the cuvee is 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 the wire cage that holds the cork in place ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 24-27 °C 20-24 °C 27-31 °C 31-34 °C 24-27 °C 20-24 °C 27-31 °C 31-34 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is coarse powder obtained after milling of malted barley an aqueous extract of malt coagulated protein obtained during boiling malted barley coarse powder obtained after milling of malted barley an aqueous extract of malt coagulated protein obtained during boiling malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the lager beer? Bottom fermenting yeast is used for the preparation Both (b) and (c) Top yeast is used for the preparation Require high fermentation temperature Bottom fermenting yeast is used for the preparation Both (b) and (c) Top yeast is used for the preparation Require high fermentation temperature ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 30-35 °C 15-25 °C 21-30 °C 10-21 °C 30-35 °C 15-25 °C 21-30 °C 10-21 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of amylase both (a) and (b) proteinases cellulase amylase both (a) and (b) proteinases cellulase ANSWER DOWNLOAD EXAMIANS APP
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