Beer and Wine Wort is coagulated protein obtained during boiling None of these an aqueous extract of malt malted barley coagulated protein obtained during boiling None of these an aqueous extract of malt malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the sugar/yeast addition to the base wine the wire cage that holds the cork in place the sugar addition just before corking the base wine the sugar/yeast addition to the base wine the wire cage that holds the cork in place the sugar addition just before corking the base wine 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 pitching malting brewing mashing pitching malting brewing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from 1-5 % 4-17 % more than 25% 17-25% 1-5 % 4-17 % more than 25% 17-25% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by centrifugation all of these filtration cell disruption centrifugation all of these filtration cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to check the undesirable organisms enhance the flavouring compound All of these maintain pH check the undesirable organisms enhance the flavouring compound All of these maintain pH ANSWER DOWNLOAD EXAMIANS APP
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