Beer and Wine Volatile acidity is known for producing a mousy or barnyard aroma produced by acetobacter produced by Brettanomyces also known as total acidity known for producing a mousy or barnyard aroma produced by acetobacter produced by Brettanomyces also known as total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following organism is used for the fermentation of grapes? Lactobacillus vermiformis Saccharomyces cerevisiae Aspergillus oryzae Rhizopus sonti Lactobacillus vermiformis Saccharomyces cerevisiae Aspergillus oryzae Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from more than 25% 1-5 % 17-25% 4-17 % more than 25% 1-5 % 17-25% 4-17 % ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Chaptalization is adding sucrose to must adding grape juice to must adding grape juice to wine before bottling adding sugar to wine before bottling adding sucrose to must adding grape juice to must adding grape juice to wine before bottling adding sugar to wine before bottling ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by need not to be separated filtration centrifugation cell disruption need not to be separated filtration centrifugation cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the sugar addition just before corking the base wine the wire cage that holds the cork in place the sugar/yeast addition to the base wine the sugar addition just before corking the base wine the wire cage that holds the cork in place the sugar/yeast addition to the base wine ANSWER DOWNLOAD EXAMIANS APP
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