Beer and Wine Chaptalization is adding sucrose to must adding sugar to wine before bottling adding grape juice to wine before bottling adding grape juice to must adding sucrose to must adding sugar to wine before bottling adding grape juice to wine before bottling adding grape juice to must ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation produces lactic acid reduces total acidity produces diacetyl all of these produces lactic acid reduces total acidity produces diacetyl all of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the lager beer? Both (b) and (c) Bottom fermenting yeast is used for the preparation Require high fermentation temperature Top yeast is used for the preparation Both (b) and (c) Bottom fermenting yeast is used for the preparation Require high fermentation temperature Top yeast is used for the preparation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by cell disruption need not to be separated centrifugation filtration cell disruption need not to be separated centrifugation filtration ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae 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 maintain pH All of these check the undesirable organisms enhance the flavouring compound maintain pH All of these ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS