Beer and Wine Wort is boiled with the hops to help in protein coagulation All of these to help in the coagulation of tannins to provide bitter taste and flavour to the beer to help in protein coagulation All of these to help in the coagulation of tannins to provide bitter taste and flavour to the beer ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the sugar/yeast addition to the base wine the sugar addition just before corking the base wine the wire cage that holds the cork in place the sugar/yeast addition to the base wine the sugar addition just before corking the base wine the wire cage that holds the cork in place 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 malting brewing pitching mashing malting brewing pitching 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 A hydrometer measures grape sugar measures alcohol in the wine requires a few drops of juice measures wine acid measures grape sugar measures alcohol in the wine requires a few drops of juice measures wine acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis ANSWER DOWNLOAD EXAMIANS APP
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