Beer and Wine Malolactic fermentation all of these produces lactic acid produces diacetyl reduces total acidity all of these produces lactic acid produces diacetyl reduces total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is produced by Brettanomyces known for producing a mousy or barnyard aroma also known as total acidity produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma also known as total acidity produced by acetobacter ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sake is wheat beer or wine rice beer or wine of Japan barley beer or wine rice beer or wine of India wheat beer or wine rice beer or wine of Japan barley beer or wine rice beer or wine of India ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is malted barley coarse powder obtained after milling of malted barley coagulated protein obtained during boiling an aqueous extract of malt malted barley coarse powder obtained after milling of malted barley coagulated protein obtained during boiling an aqueous extract of malt ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, the wine will be too low in acid the wine will have an odd odor the wine may be microbially unstable malic acid may precipitate, leaving small crystals the wine will be too low in acid the wine will have an odd odor the wine may be microbially unstable malic acid may precipitate, leaving small crystals ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is boiled with the hops to help in protein coagulation to help in the coagulation of tannins All of these to provide bitter taste and flavour to the beer to help in protein coagulation to help in the coagulation of tannins All of these to provide bitter taste and flavour to the beer ANSWER DOWNLOAD EXAMIANS APP
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