Beer and Wine The organism used for the preparation of sake is Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sake is rice beer or wine of Japan wheat beer or wine rice beer or wine of India barley beer or wine rice beer or wine of Japan wheat beer or wine rice beer or wine of India barley beer or wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sonti is wheat beer or wine barley beer or wine rice beer or wine of India rice beer or wine of Japan wheat beer or wine barley beer or wine rice beer or wine of India rice beer or wine of Japan ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 2°C 6°C 14°C 10°C 2°C 6°C 14°C 10°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 27-31 °C 20-24 °C 31-34 °C 24-27 °C 27-31 °C 20-24 °C 31-34 °C 24-27 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 10-21 °C 30-35 °C 15-25 °C 21-30 °C 10-21 °C 30-35 °C 15-25 °C 21-30 °C ANSWER DOWNLOAD EXAMIANS APP
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