Beer and Wine After storage and recarbonation, left over yeast is separated by filtration centrifugation need not to be separated cell disruption filtration centrifugation need not to be separated cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What is the desirable sugar content of the grapes required for the wine production? 14-20% 2-5% 10-14% 5-10% 14-20% 2-5% 10-14% 5-10% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast shows enhanced enzyme production in presence of sulphur di oxide None of these is sensitive to sulphur di oxide is resistant to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide None of these is sensitive to sulphur di oxide is resistant to sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is produced by Brettanomyces also known as total acidity produced by acetobacter known for producing a mousy or barnyard aroma produced by Brettanomyces also known as total acidity produced by acetobacter known for producing a mousy or barnyard aroma 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 Bock beer is prepared from grapes rice roasted germinated barley seeds wheat grapes rice roasted germinated barley seeds wheat ANSWER DOWNLOAD EXAMIANS APP
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