Beer and Wine In sparkling wine production, the cuvee is the sugar/yeast addition to the base wine the sugar addition just before corking the base wine the wire cage that holds the cork in place the sugar/yeast addition to the base wine the sugar addition just before corking the base wine the wire cage that holds the cork in place ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following organism is used for the fermentation of grapes? Rhizopus sonti Aspergillus oryzae Lactobacillus vermiformis Saccharomyces cerevisiae Rhizopus sonti Aspergillus oryzae Lactobacillus vermiformis Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 6°C 10°C 2°C 14°C 6°C 10°C 2°C 14°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 24-27 °C 31-34 °C 27-31 °C 20-24 °C 24-27 °C 31-34 °C 27-31 °C 20-24 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 30-35 °C 10-21 °C 21-30 °C 15-25 °C 30-35 °C 10-21 °C 21-30 °C 15-25 °C ANSWER DOWNLOAD EXAMIANS APP
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