Beer and Wine Volatile acidity is 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 produced by acetobacter known for producing a mousy or barnyard aroma ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Rhizopus sonti Saccharomyces pyriformis Lactobacillus vermiformis Aspergillus oryzae Rhizopus sonti Saccharomyces pyriformis Lactobacillus vermiformis Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation reduces total acidity all of these produces diacetyl produces lactic acid reduces total acidity all of these produces diacetyl produces lactic acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine is obtained after alcoholic fermentation of rice barley wheat grapes rice barley wheat grapes ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 15-25 °C 21-30 °C 10-21 °C 30-35 °C 15-25 °C 21-30 °C 10-21 °C 30-35 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 14°C 6°C 2°C 10°C 14°C 6°C 2°C 10°C ANSWER DOWNLOAD EXAMIANS APP
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