Beer and Wine Volatile acidity is known for producing a mousy or barnyard aroma also known as total acidity produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma also known as total acidity produced by acetobacter produced by Brettanomyces ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 14°C 6°C 10°C 2°C 14°C 6°C 10°C 2°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by cell disruption all of these centrifugation filtration cell disruption all of these centrifugation filtration 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 Which of the following is true for the lager beer? Top yeast is used for the preparation Both (b) and (c) Require high fermentation temperature Bottom fermenting yeast is used for the preparation Top yeast is used for the preparation Both (b) and (c) Require high fermentation temperature Bottom fermenting yeast is used for the preparation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by need not to be separated cell disruption centrifugation filtration need not to be separated cell disruption centrifugation filtration ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS