Beer and Wine Carbonic maceration wines are made from crushed grapes are produced in California are very fruity white wines are low tannin red wines are made from crushed grapes are produced in California are very fruity white wines are low tannin red wines ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To reduce possible microbial spoilage To extract tannin To oxidize the wine To keep the cap moist To reduce possible microbial spoilage To extract tannin To oxidize the wine To keep the cap moist ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 14°C 2°C 6°C 10°C 14°C 2°C 6°C 10°C 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? Punch down at least once a day Use whole clusters Bleed off juice prior to fermenting on skins Ferment at a high temperature Punch down at least once a day Use whole clusters Bleed off juice prior to fermenting on skins Ferment at a high temperature ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of white wine? 1-3 days 3-5 days 7-11 days 5-7 days 1-3 days 3-5 days 7-11 days 5-7 days ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
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