Beer and Wine Wine yeast 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 is sensitive to sulphur di oxide is resistant to sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine is obtained after alcoholic fermentation of rice barley grapes wheat rice barley grapes wheat ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Ferment at a high temperature Use whole clusters Punch down at least once a day Bleed off juice prior to fermenting on skins Ferment at a high temperature Use whole clusters Punch down at least once a day Bleed off juice prior to fermenting on skins ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 31-34 °C 27-31 °C 20-24 °C 24-27 °C 31-34 °C 27-31 °C 20-24 °C 24-27 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of amylase cellulase proteinases both (a) and (b) amylase cellulase proteinases both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 14°C 2°C 10°C 6°C 14°C 2°C 10°C 6°C ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS