Beer and Wine Maturation of the beers is carried out at 2°C 14°C 6°C 10°C 2°C 14°C 6°C 10°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is produced by Brettanomyces produced by acetobacter also known as total acidity known for producing a mousy or barnyard aroma produced by Brettanomyces produced by acetobacter also known as total acidity known for producing a mousy or barnyard aroma ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to check the undesirable organisms All of these maintain pH enhance the flavouring compound check the undesirable organisms All of these maintain pH enhance the flavouring compound ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of white wine? 7-11 days 1-3 days 3-5 days 5-7 days 7-11 days 1-3 days 3-5 days 5-7 days ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done to extract tannin both (a) and (b) for the same reasons as pumping over to keep the cap dry to extract tannin both (a) and (b) for the same reasons as pumping over to keep the cap dry ANSWER DOWNLOAD EXAMIANS APP
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