Beer and Wine Malolactic fermentation produces lactic acid produces diacetyl reduces total acidity all of these produces lactic acid produces diacetyl reduces total acidity all of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 14°C 6°C 10°C 2°C 14°C 6°C 10°C 2°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The term Racking refers to stacking unlabeled wine in bins for aging adding yeast to initiate fermentation removing clear liquid from sediment storing hoses to drain on a slanted board stacking unlabeled wine in bins for aging adding yeast to initiate fermentation removing clear liquid from sediment storing hoses to drain on a slanted board ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of red wine? 7-11 days 3-5 days 1-3 days 5-7 days 7-11 days 3-5 days 1-3 days 5-7 days ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Bock beer is prepared from rice roasted germinated barley seeds grapes wheat rice roasted germinated barley seeds grapes wheat ANSWER DOWNLOAD EXAMIANS APP
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