Beer and Wine Final alcohol content in wine varies from 6-9 % by weight both (a) and (b) 13-15 % by weight 8-13 % by weight 6-9 % by weight both (a) and (b) 13-15 % by weight 8-13 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To oxidize the wine To reduce possible microbial spoilage To keep the cap moist To extract tannin To oxidize the wine To reduce possible microbial spoilage To keep the cap moist To extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast shows enhanced enzyme production in presence of sulphur di oxide None of these is resistant to sulphur di oxide is sensitive to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide None of these is resistant to sulphur di oxide is sensitive to sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as mashing brewing malting pitching mashing brewing malting pitching ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is malted barley coarse powder obtained after milling of malted barley an aqueous extract of malt coagulated protein obtained during boiling malted barley coarse powder obtained after milling of malted barley an aqueous extract of malt coagulated protein obtained during boiling ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine is obtained after alcoholic fermentation of barley grapes rice wheat barley grapes rice wheat ANSWER DOWNLOAD EXAMIANS APP
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