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 Bleed off juice prior to fermenting on skins Ferment at a high temperature Use whole clusters Punch down at least once a day Bleed off juice prior to fermenting on skins Ferment at a high temperature Use whole clusters ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Fining a wine is defined as adding one substance to remove another removing tannin removing small particles adding acid adding one substance to remove another removing tannin removing small particles adding acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Chaptalization is adding sugar to wine before bottling adding sucrose to must adding grape juice to wine before bottling adding grape juice to must adding sugar to wine before bottling adding sucrose to must adding grape juice to wine before bottling adding grape juice to must ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crushed grapes are known as must malt wort sonti must malt wort sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is coagulated protein obtained during boiling an aqueous extract of malt malted barley None of these coagulated protein obtained during boiling an aqueous extract of malt malted barley None of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of proteinases both (a) and (b) cellulase amylase proteinases both (a) and (b) cellulase amylase ANSWER DOWNLOAD EXAMIANS APP
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