Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 27-31 °C 24-27 °C 20-24 °C 31-34 °C 27-31 °C 24-27 °C 20-24 °C 31-34 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done for the same reasons as pumping over to extract tannin both (a) and (b) to keep the cap dry for the same reasons as pumping over to extract tannin both (a) and (b) to keep the cap dry ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast is sensitive to sulphur di oxide is resistant to sulphur di oxide None of these shows enhanced enzyme production in presence of sulphur di oxide is sensitive to sulphur di oxide is resistant to sulphur di oxide None of these shows enhanced enzyme production in presence of sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from more than 25% 17-25% 1-5 % 4-17 % more than 25% 17-25% 1-5 % 4-17 % ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is coagulated protein obtained during boiling an aqueous extract of malt malted barley coarse powder obtained after milling of malted barley coagulated protein obtained during boiling an aqueous extract of malt malted barley coarse powder obtained after milling of malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis ANSWER DOWNLOAD EXAMIANS APP
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