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 peptone as well as peptides
maltose and amino acids
glucose and amino acids

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Beer and Wine
Wine yeast

is resistant to sulphur di oxide
shows enhanced enzyme production in presence of sulphur di oxide
None of these
is sensitive to sulphur di oxide

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