Beer and Wine Chaptalization is adding sucrose to must adding grape juice to must adding sugar to wine before bottling adding grape juice to wine before bottling adding sucrose to must adding grape juice to must adding sugar to wine before bottling adding grape juice to wine before bottling ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is caused by excessive malic acid prevented by cold stabilizing residual diatomaceous earth tannin caused by excessive malic acid prevented by cold stabilizing residual diatomaceous earth tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 6-9 % by weight 8-13 % by weight 13-15 % by weight both (a) and (b) 6-9 % by weight 8-13 % by weight 13-15 % by weight both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done for the same reasons as pumping over both (a) and (b) to keep the cap dry to extract tannin for the same reasons as pumping over both (a) and (b) to keep the cap dry to extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To oxidize the wine To extract tannin To keep the cap moist To reduce possible microbial spoilage To oxidize the wine To extract tannin To keep the cap moist To reduce possible microbial spoilage ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from 1-5 % 17-25% 4-17 % more than 25% 1-5 % 17-25% 4-17 % more than 25% ANSWER DOWNLOAD EXAMIANS APP
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