Beer and Wine Fining a wine is defined as removing small particles adding acid adding one substance to remove another removing tannin removing small particles adding acid adding one substance to remove another removing tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by centrifugation cell disruption filtration all of these centrifugation cell disruption filtration all of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? All of these Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used Quantity of hops used is more than in lager beer All of these Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used Quantity of hops used is more than in lager beer ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because of break down of tartaric acid of break down of malic acid enough tartaric acid is not made enough malic acid is not made of break down of tartaric acid of break down of malic acid enough tartaric acid is not made enough malic acid is not made ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation produces lactic acid all of these produces diacetyl reduces total acidity produces lactic acid all of these produces diacetyl reduces total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To reduce possible microbial spoilage To extract tannin To keep the cap moist To oxidize the wine To reduce possible microbial spoilage To extract tannin To keep the cap moist To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS