Beer and Wine Maturation of the beers is carried out at 10°C 6°C 14°C 2°C 10°C 6°C 14°C 2°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To reduce possible microbial spoilage To extract tannin To keep the cap moist To oxidize the wine To reduce possible microbial spoilage To extract tannin To keep the cap moist To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from both (a) and (b) 13-15 % by weight 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight 6-9 % by weight 8-13 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sake is barley beer or wine wheat beer or wine rice beer or wine of India rice beer or wine of Japan barley beer or wine wheat beer or wine rice beer or wine of India rice beer or wine of Japan ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to glucose and amino acids maltose and peptone as well as peptides maltose and amino acids glucose and peptone as well as peptides glucose and amino acids maltose and peptone as well as peptides maltose and amino acids glucose and peptone as well as peptides ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
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