Beer and Wine Wort is coagulated protein obtained during boiling malted barley an aqueous extract of malt None of these coagulated protein obtained during boiling malted barley an aqueous extract of malt None of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To keep the cap moist To oxidize the wine To reduce possible microbial spoilage To extract tannin To keep the cap moist To oxidize the wine To reduce possible microbial spoilage To extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is residual diatomaceous earth prevented by cold stabilizing caused by excessive malic acid tannin residual diatomaceous earth prevented by cold stabilizing caused by excessive malic acid tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to glucose and peptone as well as peptides glucose and amino acids maltose and peptone as well as peptides maltose and amino acids glucose and peptone as well as peptides glucose and amino acids maltose and peptone as well as peptides maltose and amino acids ANSWER DOWNLOAD EXAMIANS APP
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 What is the desirable sugar content of the grapes required for the wine production? 2-5% 10-14% 5-10% 14-20% 2-5% 10-14% 5-10% 14-20% ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS