Beer and Wine The yeast generated during the fermentation of beer is generally separated by filtration cell disruption centrifugation all of these filtration cell disruption centrifugation all of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is an aqueous extract of malt coagulated protein obtained during boiling None of these malted barley an aqueous extract of malt coagulated protein obtained during boiling None of these malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as mashing brewing pitching malting mashing brewing pitching malting ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is known for producing a mousy or barnyard aroma produced by Brettanomyces produced by acetobacter also known as total acidity known for producing a mousy or barnyard aroma produced by Brettanomyces produced by acetobacter also known as total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from 17-25% more than 25% 4-17 % 1-5 % 17-25% more than 25% 4-17 % 1-5 % ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the lager beer? Top yeast is used for the preparation Require high fermentation temperature Both (b) and (c) Bottom fermenting yeast is used for the preparation Top yeast is used for the preparation Require high fermentation temperature Both (b) and (c) Bottom fermenting yeast is used for the preparation ANSWER DOWNLOAD EXAMIANS APP
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