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 Which is not the purpose of punching down? To oxidize the wine To extract tannin To reduce possible microbial spoilage To keep the cap moist To oxidize the wine To extract tannin To reduce possible microbial spoilage To keep the cap moist ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Ales are the beer in which fermentation is carried out using top yeast middle yeast either of the above bottom yeast top yeast middle yeast either of the above bottom yeast ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of white wine? 1-3 days 5-7 days 3-5 days 7-11 days 1-3 days 5-7 days 3-5 days 7-11 days ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as pitching brewing malting mashing pitching brewing malting mashing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
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