Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to maltose and peptone as well as peptides glucose and amino acids glucose and peptone as well as peptides maltose and amino acids maltose and peptone as well as peptides glucose and amino acids glucose and peptone as well as peptides maltose and amino acids ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are fermented in stainless steel They are stored in barrels They are usually slightly sweet They are bottled within a year They are fermented in stainless steel They are stored in barrels They are usually slightly sweet They are bottled within a year ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 10-21 °C 21-30 °C 15-25 °C 30-35 °C 10-21 °C 21-30 °C 15-25 °C 30-35 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 14°C 6°C 2°C 10°C 14°C 6°C 2°C 10°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 6-9 % by weight both (a) and (b) 8-13 % by weight 13-15 % by weight 6-9 % by weight both (a) and (b) 8-13 % by weight 13-15 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of amylase cellulase proteinases both (a) and (b) amylase cellulase proteinases both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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