Beer and Wine Volatile acidity is 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 produced by acetobacter ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of red wine? 7-11 days 1-3 days 5-7 days 3-5 days 7-11 days 1-3 days 5-7 days 3-5 days ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine is obtained after alcoholic fermentation of wheat grapes barley rice wheat grapes barley rice ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 31-34 °C 20-24 °C 27-31 °C 24-27 °C 31-34 °C 20-24 °C 27-31 °C 24-27 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by need not to be separated centrifugation cell disruption filtration need not to be separated centrifugation cell disruption filtration ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast is resistant to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide is sensitive to sulphur di oxide None of these is resistant to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide is sensitive to sulphur di oxide None of these ANSWER DOWNLOAD EXAMIANS APP
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