Beer and Wine Maturation of the beers is carried out at 2°C 10°C 6°C 14°C 2°C 10°C 6°C 14°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by filtration all of these cell disruption centrifugation filtration all of these cell disruption centrifugation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Chaptalization is adding sugar to wine before bottling adding grape juice to wine before bottling adding grape juice to must adding sucrose to must adding sugar to wine before bottling adding grape juice to wine before bottling adding grape juice to must adding sucrose to must 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 organism used for the preparation of sake is Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine A hydrometer measures alcohol in the wine measures grape sugar requires a few drops of juice measures wine acid measures alcohol in the wine measures grape sugar requires a few drops of juice measures wine acid ANSWER DOWNLOAD EXAMIANS APP
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