Beer and Wine Punching down is done 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 to extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by need not to be separated filtration cell disruption centrifugation need not to be separated filtration cell disruption centrifugation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is an aqueous extract of malt malted barley coagulated protein obtained during boiling None of these an aqueous extract of malt malted barley coagulated protein obtained during boiling None of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of amylase both (a) and (b) cellulase proteinases amylase both (a) and (b) cellulase proteinases ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as brewing malting pitching mashing brewing malting pitching mashing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is an aqueous extract of malt coarse powder obtained after milling of malted barley malted barley coagulated protein obtained during boiling an aqueous extract of malt coarse powder obtained after milling of malted barley malted barley coagulated protein obtained during boiling ANSWER DOWNLOAD EXAMIANS APP
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