Beer and Wine The yeast generated during the fermentation of beer is generally separated by all of these filtration cell disruption centrifugation all of these filtration cell disruption centrifugation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is residual diatomaceous earth prevented by cold stabilizing caused by excessive malic acid tannin residual diatomaceous earth prevented by cold stabilizing caused by excessive malic acid tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to All of these maintain pH enhance the flavouring compound check the undesirable organisms All of these maintain pH enhance the flavouring compound check the undesirable organisms ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 21-30 °C 15-25 °C 30-35 °C 10-21 °C 21-30 °C 15-25 °C 30-35 °C 10-21 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation all of these produces lactic acid reduces total acidity produces diacetyl all of these produces lactic acid reduces total acidity produces diacetyl ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Ales are the beer in which fermentation is carried out using top yeast either of the above bottom yeast middle yeast top yeast either of the above bottom yeast middle yeast ANSWER DOWNLOAD EXAMIANS APP
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