Beer and Wine Fining a wine is defined as adding acid removing tannin adding one substance to remove another removing small particles adding acid removing tannin adding one substance to remove another removing small particles ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is produced by acetobacter produced by Brettanomyces also known as total acidity known for producing a mousy or barnyard aroma produced by acetobacter produced by Brettanomyces also known as total acidity known for producing a mousy or barnyard aroma ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as mashing brewing malting pitching mashing brewing malting pitching ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Lagers are the beer in which fermentation is carried out using bottom yeast middle yeast either of these top yeast bottom yeast middle yeast either of these top yeast ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast None of these is resistant to sulphur di oxide is sensitive to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide None of these is resistant to sulphur di oxide is sensitive to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide 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? 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 Use whole clusters Ferment at a high temperature Punch down at least once a day ANSWER DOWNLOAD EXAMIANS APP
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