Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to maltose and amino acids glucose and peptone as well as peptides maltose and peptone as well as peptides glucose and amino acids maltose and amino acids glucose and peptone as well as peptides maltose and peptone as well as peptides glucose and amino acids ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from both (a) and (b) 6-9 % by weight 13-15 % by weight 8-13 % by weight both (a) and (b) 6-9 % by weight 13-15 % by weight 8-13 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 21-30 °C 15-25 °C 10-21 °C 30-35 °C 21-30 °C 15-25 °C 10-21 °C 30-35 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the wire cage that holds the cork in place the base wine the sugar/yeast addition to the base wine the sugar addition just before corking the wire cage that holds the cork in place the base wine the sugar/yeast addition to the base wine the sugar addition just before corking ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are usually slightly sweet They are stored in barrels They are bottled within a year They are fermented in stainless steel They are usually slightly sweet They are stored in barrels They are bottled within a year They are fermented in stainless steel ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis ANSWER DOWNLOAD EXAMIANS APP
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