Beer and Wine Wort is boiled with the hops to help in the coagulation of tannins All of these to help in protein coagulation to provide bitter taste and flavour to the beer to help in the coagulation of tannins All of these to help in protein coagulation to provide bitter taste and flavour to the beer ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crushed grapes are known as must wort malt sonti must wort malt sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from 17-25% 4-17 % 1-5 % more than 25% 17-25% 4-17 % 1-5 % more than 25% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by cell disruption all of these filtration centrifugation cell disruption all of these filtration centrifugation 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 pitching brewing mashing malting pitching brewing mashing malting ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Use whole clusters Ferment at a high temperature Punch down at least once a day Bleed off juice prior to fermenting on skins Use whole clusters Ferment at a high temperature Punch down at least once a day Bleed off juice prior to fermenting on skins ANSWER DOWNLOAD EXAMIANS APP
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