Beer and Wine Grist is coagulated protein obtained during boiling coarse powder obtained after milling of malted barley an aqueous extract of malt malted barley coagulated protein obtained during boiling coarse powder obtained after milling of malted barley an aqueous extract of malt 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? 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 Bleed off juice prior to fermenting on skins Use whole clusters ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 8-13 % by weight both (a) and (b) 6-9 % by weight 13-15 % by weight 8-13 % by weight both (a) and (b) 6-9 % by weight 13-15 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as malting brewing mashing pitching malting brewing mashing pitching ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done to extract tannin both (a) and (b) for the same reasons as pumping over to keep the cap dry to extract tannin both (a) and (b) for the same reasons as pumping over to keep the cap dry ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to All of these check the undesirable organisms maintain pH enhance the flavouring compound All of these check the undesirable organisms maintain pH enhance the flavouring compound ANSWER DOWNLOAD EXAMIANS APP
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