Beer and Wine Volatile acidity is also known as total acidity 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 ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What is the desirable sugar content of the grapes required for the wine production? 5-10% 14-20% 10-14% 2-5% 5-10% 14-20% 10-14% 2-5% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Chaptalization is adding grape juice to must adding sucrose to must adding grape juice to wine before bottling adding sugar to wine before bottling adding grape juice to must adding sucrose to must adding grape juice to wine before bottling adding sugar to wine before bottling ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Fining a wine is defined as removing tannin removing small particles adding one substance to remove another adding acid removing tannin removing small particles adding one substance to remove another adding acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? All of these Fermentation is quick and completes in 5-7 days Quantity of hops used is more than in lager beer Top yeast of S cerevisiae is used All of these Fermentation is quick and completes in 5-7 days Quantity of hops used is more than in lager beer Top yeast of S cerevisiae is used ANSWER DOWNLOAD EXAMIANS APP
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