Beer and Wine The organism used for the preparation of sake is Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by all of these cell disruption centrifugation filtration all of these cell disruption centrifugation filtration ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 13-15 % by weight both (a) and (b) 8-13 % by weight 6-9 % by weight 13-15 % by weight both (a) and (b) 8-13 % by weight 6-9 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of both (a) and (b) proteinases amylase cellulase both (a) and (b) proteinases amylase cellulase ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What is the desirable sugar content of the grapes required for the wine production? 10-14% 2-5% 14-20% 5-10% 10-14% 2-5% 14-20% 5-10% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because of break down of malic acid of break down of tartaric acid enough malic acid is not made enough tartaric acid is not made of break down of malic acid of break down of tartaric acid enough malic acid is not made enough tartaric acid is not made ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS