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 What temperature is maintained during anaerobic fermentation of red wine? 24-27 °C 31-34 °C 20-24 °C 27-31 °C 24-27 °C 31-34 °C 20-24 °C 27-31 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 6-9 % by weight both (a) and (b) 8-13 % by weight 13-15 % by weight 6-9 % by weight both (a) and (b) 8-13 % by weight 13-15 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? Top yeast of S cerevisiae is used Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days All of these Top yeast of S cerevisiae is used Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days All of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To keep the cap moist To oxidize the wine To reduce possible microbial spoilage To extract tannin To keep the cap moist To oxidize the wine To reduce possible microbial spoilage To extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation produces diacetyl produces lactic acid all of these reduces total acidity produces diacetyl produces lactic acid all of these reduces total acidity ANSWER DOWNLOAD EXAMIANS APP
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