Beer and Wine The organism used for the preparation of sake is Saccharomyces pyriformis Lactobacillus vermiformis Aspergillus oryzae Rhizopus sonti Saccharomyces pyriformis Lactobacillus vermiformis Aspergillus oryzae Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by cell disruption need not to be separated centrifugation filtration cell disruption need not to be separated centrifugation filtration ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Carbonic maceration wines are made from crushed grapes are produced in California are low tannin red wines are very fruity white wines are made from crushed grapes are produced in California are low tannin red wines are very fruity white wines ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 27-31 °C 24-27 °C 31-34 °C 20-24 °C 27-31 °C 24-27 °C 31-34 °C 20-24 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? All of these Top yeast of S cerevisiae is used Fermentation is quick and completes in 5-7 days Quantity of hops used is more than in lager beer All of these Top yeast of S cerevisiae is used Fermentation is quick and completes in 5-7 days Quantity of hops used is more than in lager beer ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of red wine? 1-3 days 3-5 days 7-11 days 5-7 days 1-3 days 3-5 days 7-11 days 5-7 days ANSWER DOWNLOAD EXAMIANS APP
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