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