Beer and Wine The organism used for the preparation of sake is Aspergillus oryzae Rhizopus sonti Saccharomyces pyriformis Lactobacillus vermiformis Aspergillus oryzae Rhizopus sonti Saccharomyces pyriformis Lactobacillus vermiformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 30-35 °C 21-30 °C 15-25 °C 10-21 °C 30-35 °C 21-30 °C 15-25 °C 10-21 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, the wine will have an odd odor the wine will be too low in acid malic acid may precipitate, leaving small crystals the wine may be microbially unstable the wine will have an odd odor the wine will be too low in acid malic acid may precipitate, leaving small crystals the wine may be microbially unstable ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as brewing malting mashing pitching brewing malting mashing pitching ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Bock beer is prepared from rice wheat grapes roasted germinated barley seeds rice wheat grapes roasted germinated barley seeds ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Fining a wine is defined as removing tannin adding one substance to remove another removing small particles adding acid removing tannin adding one substance to remove another removing small particles adding acid ANSWER DOWNLOAD EXAMIANS APP
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