Beer and Wine Wine yeast shows enhanced enzyme production in presence of sulphur di oxide is resistant to sulphur di oxide is sensitive to sulphur di oxide None of these shows enhanced enzyme production in presence of sulphur di oxide is resistant to sulphur di oxide is sensitive to sulphur di oxide None of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because of break down of tartaric acid enough tartaric acid is not made enough malic acid is not made of break down of malic acid of break down of tartaric acid enough tartaric acid is not made enough malic acid is not made of break down of malic acid 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 Carbonic maceration wines are produced in California are very fruity white wines are made from crushed grapes are low tannin red wines are produced in California are very fruity white wines are made from crushed grapes are low tannin red wines ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, the wine may be microbially unstable malic acid may precipitate, leaving small crystals the wine will be too low in acid the wine will have an odd odor the wine may be microbially unstable malic acid may precipitate, leaving small crystals the wine will be too low in acid the wine will have an odd odor ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 21-30 °C 10-21 °C 15-25 °C 30-35 °C 21-30 °C 10-21 °C 15-25 °C 30-35 °C ANSWER DOWNLOAD EXAMIANS APP
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