Beer and Wine The organism used for the preparation of sonti is Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because of break down of malic acid of break down of tartaric acid enough tartaric acid is not made enough malic acid is not made of break down of malic acid of break down of tartaric acid enough tartaric acid is not made enough malic acid is not made ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the lager beer? Both (b) and (c) Top yeast is used for the preparation Require high fermentation temperature Bottom fermenting yeast is used for the preparation Both (b) and (c) Top yeast is used for the preparation Require high fermentation temperature Bottom fermenting yeast is used for the preparation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 6°C 10°C 2°C 14°C 6°C 10°C 2°C 14°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by need not to be separated filtration cell disruption centrifugation need not to be separated filtration cell disruption centrifugation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crushed grapes are known as malt sonti wort must malt sonti wort must ANSWER DOWNLOAD EXAMIANS APP
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