Beer and Wine The organism used for the preparation of sonti is Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 30-35 °C 15-25 °C 10-21 °C 21-30 °C 30-35 °C 15-25 °C 10-21 °C 21-30 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sonti is wheat beer or wine rice beer or wine of India rice beer or wine of Japan barley beer or wine wheat beer or wine rice beer or wine of India rice beer or wine of Japan barley beer or wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, malic acid may precipitate, leaving small crystals the wine may be microbially unstable the wine will have an odd odor the wine will be too low in acid malic acid may precipitate, leaving small crystals the wine may be microbially unstable the wine will have an odd odor the wine will be too low in acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days All of these Top yeast of S cerevisiae is used Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days All of these Top yeast of S cerevisiae is used ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is also known as total acidity produced by acetobacter known for producing a mousy or barnyard aroma produced by Brettanomyces also known as total acidity produced by acetobacter known for producing a mousy or barnyard aroma produced by Brettanomyces ANSWER DOWNLOAD EXAMIANS APP
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