Beer and Wine Wort is boiled with the hops 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 to help in protein coagulation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is caused by excessive malic acid residual diatomaceous earth prevented by cold stabilizing tannin caused by excessive malic acid residual diatomaceous earth prevented by cold stabilizing tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Ales are the beer in which fermentation is carried out using either of the above middle yeast bottom yeast top yeast either of the above middle yeast bottom yeast top yeast ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by cell disruption centrifugation filtration all of these cell disruption centrifugation filtration all of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, the wine will be too low in acid malic acid may precipitate, leaving small crystals the wine will have an odd odor the wine may be microbially unstable the wine will be too low in acid malic acid may precipitate, leaving small crystals the wine will have an odd odor the wine may be microbially unstable ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 21-30 °C 10-21 °C 30-35 °C 15-25 °C 21-30 °C 10-21 °C 30-35 °C 15-25 °C ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS