Beer and Wine After storage and recarbonation, left over yeast is separated by cell disruption centrifugation need not to be separated filtration cell disruption centrifugation need not to be separated filtration ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as mashing pitching brewing malting mashing pitching brewing malting ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is boiled with the hops to help in the coagulation of tannins All of these to provide bitter taste and flavour to the beer to help in protein coagulation to help in the coagulation of tannins All of these to provide bitter taste and flavour to the beer to help in protein coagulation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Use whole clusters Ferment at a high temperature Punch down at least once a day Bleed off juice prior to fermenting on skins Use whole clusters Ferment at a high temperature Punch down at least once a day Bleed off juice prior to fermenting on skins ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine A hydrometer requires a few drops of juice measures alcohol in the wine measures wine acid measures grape sugar requires a few drops of juice measures alcohol in the wine measures wine acid measures grape sugar ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To extract tannin To reduce possible microbial spoilage To keep the cap moist To oxidize the wine To extract tannin To reduce possible microbial spoilage To keep the cap moist To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
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