Beer and Wine Grist is coarse powder obtained after milling of malted barley an aqueous extract of malt coagulated protein obtained during boiling malted barley coarse powder obtained after milling of malted barley an aqueous extract of malt coagulated protein obtained during boiling malted barley 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 Punch down at least once a day Ferment at a high temperature Bleed off juice prior to fermenting on skins Use whole clusters Punch down at least once a day Ferment at a high temperature ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to All of these enhance the flavouring compound check the undesirable organisms maintain pH All of these enhance the flavouring compound check the undesirable organisms maintain pH ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is known for producing a mousy or barnyard aroma also known as total acidity produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma also known as total acidity produced by acetobacter produced by Brettanomyces ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 24-27 °C 20-24 °C 27-31 °C 31-34 °C 24-27 °C 20-24 °C 27-31 °C 31-34 °C ANSWER DOWNLOAD EXAMIANS APP
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