Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as pitching brewing malting mashing pitching brewing malting mashing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from 17-25% more than 25% 1-5 % 4-17 % 17-25% more than 25% 1-5 % 4-17 % ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the lager beer? Require high fermentation temperature Bottom fermenting yeast is used for the preparation Top yeast is used for the preparation Both (b) and (c) Require high fermentation temperature Bottom fermenting yeast is used for the preparation Top yeast is used for the preparation Both (b) and (c) ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation reduces total acidity produces diacetyl produces lactic acid all of these reduces total acidity produces diacetyl produces lactic acid all of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? All of these Quantity of hops used is more than in lager beer Top yeast of S cerevisiae is used Fermentation is quick and completes in 5-7 days All of these Quantity of hops used is more than in lager beer Top yeast of S cerevisiae is used Fermentation is quick and completes in 5-7 days ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To extract tannin To keep the cap moist To reduce possible microbial spoilage To oxidize the wine To extract tannin To keep the cap moist To reduce possible microbial spoilage To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
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