Beer and Wine Wine yeast shows enhanced enzyme production in presence of sulphur di oxide is resistant to sulphur di oxide None of these is sensitive to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide is resistant to sulphur di oxide None of these is sensitive to sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 6°C 10°C 2°C 14°C 6°C 10°C 2°C 14°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is caused by excessive malic acid tannin prevented by cold stabilizing residual diatomaceous earth caused by excessive malic acid tannin prevented by cold stabilizing residual diatomaceous earth ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? All of these Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used All of these Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as mashing brewing pitching malting mashing brewing pitching malting ANSWER DOWNLOAD EXAMIANS APP
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