Beer and Wine Maturation of the beers is carried out at 10°C 2°C 14°C 6°C 10°C 2°C 14°C 6°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation produces lactic acid produces diacetyl all of these reduces total acidity produces lactic acid produces diacetyl all of these reduces total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by all of these centrifugation filtration cell disruption all of these centrifugation filtration cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is tannin caused by excessive malic acid prevented by cold stabilizing residual diatomaceous earth tannin caused by excessive malic acid prevented by cold stabilizing residual diatomaceous earth ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is malted barley coarse powder obtained after milling of malted barley coagulated protein obtained during boiling an aqueous extract of malt malted barley coarse powder obtained after milling of malted barley coagulated protein obtained during boiling an aqueous extract of malt ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to maintain pH All of these enhance the flavouring compound check the undesirable organisms maintain pH All of these enhance the flavouring compound check the undesirable organisms ANSWER DOWNLOAD EXAMIANS APP
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