Beer and Wine The organism used for the preparation of sake is Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Lagers are the beer in which fermentation is carried out using bottom yeast middle yeast either of these top yeast bottom yeast middle yeast either of these top yeast ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of amylase both (a) and (b) proteinases cellulase amylase both (a) and (b) proteinases cellulase ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 20-24 °C 31-34 °C 24-27 °C 27-31 °C 20-24 °C 31-34 °C 24-27 °C 27-31 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Use whole clusters Punch down at least once a day Bleed off juice prior to fermenting on skins Ferment at a high temperature Use whole clusters Punch down at least once a day Bleed off juice prior to fermenting on skins Ferment at a high temperature ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 14°C 10°C 6°C 2°C 14°C 10°C 6°C 2°C ANSWER DOWNLOAD EXAMIANS APP
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