Beer and Wine Volatile acidity is produced by acetobacter known for producing a mousy or barnyard aroma produced by Brettanomyces also known as total acidity produced by acetobacter known for producing a mousy or barnyard aroma produced by Brettanomyces also known as total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to maltose and amino acids glucose and peptone as well as peptides glucose and amino acids maltose and peptone as well as peptides maltose and amino acids glucose and peptone as well as peptides glucose and amino acids maltose and peptone as well as peptides ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by cell disruption filtration centrifugation need not to be separated cell disruption filtration centrifugation need not to be separated ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crushed grapes are known as wort must malt sonti wort must malt sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of white wine? 7-11 days 5-7 days 1-3 days 3-5 days 7-11 days 5-7 days 1-3 days 3-5 days ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of cellulase proteinases amylase both (a) and (b) cellulase proteinases amylase both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP