The final characteristics of beer such as color, flavor, and foam primarily depend on the
A) roasted malt.
B) adjuncts.
C) wort.
D) whey.
Correct Answer:
Verified
Q29: The malolactic fermentation of wine is performed
Q30: Which of the following is most likely
Q31: The most prevalent cause of wine spoilage
Q32: Which of the following produce lactic acid?
A)
Q32: Limiting the activity of microbes in food
Q33: Slow cooking for a long time and
Q35: In a cow's udder, milk
A) contains Lactococcus.
B)
Q37: The resulting solids and juices of grapes
Q38: Egg white is rich in the antimicrobial
A)
Q39: Lactic acid bacteria are used to ferment
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