Beer and Wine The yeast generated during the fermentation of beer is generally separated by filtration cell disruption all of these centrifugation filtration cell disruption all of these centrifugation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 6-9 % by weight 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 ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast is sensitive to sulphur di oxide is resistant to sulphur di oxide None of these shows enhanced enzyme production in presence of sulphur di oxide is sensitive to sulphur di oxide is resistant to sulphur di oxide None of these shows enhanced enzyme production in presence of sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 2°C 14°C 10°C 6°C 2°C 14°C 10°C 6°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sonti is rice beer or wine of Japan barley beer or wine wheat beer or wine rice beer or wine of India rice beer or wine of Japan barley beer or wine wheat beer or wine rice beer or wine of India ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To reduce possible microbial spoilage To extract tannin To oxidize the wine To keep the cap moist To reduce possible microbial spoilage To extract tannin To oxidize the wine To keep the cap moist ANSWER DOWNLOAD EXAMIANS APP
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