Beer and Wine Malolactic fermentation produces diacetyl reduces total acidity produces lactic acid all of these produces diacetyl reduces total acidity produces lactic acid all of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What is the desirable sugar content of the grapes required for the wine production? 2-5% 10-14% 5-10% 14-20% 2-5% 10-14% 5-10% 14-20% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the lager beer? Top yeast is used for the preparation Bottom fermenting yeast is used for the preparation Require high fermentation temperature Both (b) and (c) Top yeast is used for the preparation Bottom fermenting yeast is used for the preparation Require high fermentation temperature Both (b) and (c) ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to enhance the flavouring compound All of these maintain pH check the undesirable organisms enhance the flavouring compound All of these maintain pH check the undesirable organisms ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 30-35 °C 10-21 °C 15-25 °C 21-30 °C 30-35 °C 10-21 °C 15-25 °C 21-30 °C ANSWER DOWNLOAD EXAMIANS APP
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