Beer and Wine The crushed grapes are known as sonti must malt wort sonti must malt wort ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by cell disruption need not to be separated filtration centrifugation cell disruption need not to be separated filtration centrifugation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the base wine the sugar addition just before corking the wire cage that holds the cork in place the sugar/yeast addition to the base wine the base wine the sugar addition just before corking the wire cage that holds the cork in place the sugar/yeast addition to the base wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is coagulated protein obtained during boiling malted barley None of these an aqueous extract of malt coagulated protein obtained during boiling malted barley None of these an aqueous extract of malt ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 14°C 6°C 2°C 10°C 14°C 6°C 2°C 10°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? Quantity of hops used is more than in lager beer Top yeast of S cerevisiae is used All of these Fermentation is quick and completes in 5-7 days Quantity of hops used is more than in lager beer Top yeast of S cerevisiae is used All of these Fermentation is quick and completes in 5-7 days ANSWER DOWNLOAD EXAMIANS APP
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