A) Coffee B) Sweetened tea C) Lemonade D) Fruit juice
A) Filtering B) Coloring C) Fermentation D) Sweetening
A) Wheat B) Barley C) Corn D) Rice
A) Fungi B) Bacteria C) Koji D) Yeast
A) Agave nectar B) Maple syrup C) Honey D) Sugar
A) Ginger extract B) Ginger root C) Artificial ginger flavor D) Ginger syrup
A) Nitrogen infusion B) Forced carbonation C) Vacuum sealing D) Bottle conditioning
A) Fruit peels B) Bacteria C) Yeast D) Water kefir grains
A) Introduce oxygen B) Add flavor C) Check for clarity D) Release excess CO2
A) Mango B) Apple C) Pineapple D) Orange
A) Nutmeg B) Allspice C) Cardamom D) Cinnamon
A) Beets B) Potatoes C) Bread D) Rice
A) Baking Soda B) Sugar Substitute C) Salt D) Yeast
A) Hop mixture B) Grain sediment C) Fermented beer D) Sugar-rich liquid
A) Iced Tea B) Beer C) Lemonade D) Water
A) Introduce oxygen B) Increase acidity C) Add sugar D) Separate from sediment
A) Clay B) Irish moss C) Gelatin D) Sand
A) Coloring agent B) Sweetener C) Thickening agent D) Flavor and preservation
A) 10-12% B) 5-7% C) 20-25% D) Below 0.5%
A) Lack of flavor B) Sour taste C) Cloudy appearance D) Exploding bottles
A) Adding yeast B) Removing alcohol C) Adding sugar after fermentation D) Adding salt
A) Labeling B) Carbonation C) Filtering D) Sterilization
A) Improper fermentation B) Bottles break C) Water evaporates D) No taste
A) Release pressure B) Add flavor C) Maintain humidity D) Keep it cold
A) Alcohol Before Viscosity B) Acidity by Volume C) Alcohol by Volume D) Added Bitterness Value
A) Adding alcohol B) Removing alcohol C) Heating to kill bacteria D) Cooling to kill bacteria
A) Inactivity B) Strange odor C) Mold D) Activity
A) Distilled B) Sparkling C) Tap D) Filtered
A) Outside B) In direct sunlight C) Cool and dark D) Warm and bright |