Beer and Wine Maturation of the beers is carried out at 2°C 6°C 10°C 14°C 2°C 6°C 10°C 14°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma also known as total acidity produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma also known as total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to maltose and amino acids maltose and peptone as well as peptides glucose and peptone as well as peptides glucose and amino acids maltose and amino acids maltose and peptone as well as peptides glucose and peptone as well as peptides glucose and amino acids ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Chaptalization is adding sucrose to must adding grape juice to wine before bottling adding sugar to wine before bottling adding grape juice to must adding sucrose to must adding grape juice to wine before bottling adding sugar to wine before bottling adding grape juice to must ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as pitching malting brewing mashing pitching malting brewing mashing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following organism is used for the fermentation of grapes? Lactobacillus vermiformis Saccharomyces cerevisiae Aspergillus oryzae Rhizopus sonti Lactobacillus vermiformis Saccharomyces cerevisiae Aspergillus oryzae Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
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