Beer and Wine If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Use whole clusters Ferment at a high temperature Bleed off juice prior to fermenting on skins Punch down at least once a day Use whole clusters Ferment at a high temperature Bleed off juice prior to fermenting on skins Punch down at least once a day ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast is resistant to sulphur di oxide is sensitive to sulphur di oxide None of these shows enhanced enzyme production in presence of sulphur di oxide is resistant to sulphur di oxide is sensitive to sulphur di oxide None of these shows enhanced enzyme production in presence of sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to enhance the flavouring compound All of these check the undesirable organisms maintain pH enhance the flavouring compound All of these check the undesirable organisms maintain pH ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sherry is a type of beer none of these wine brandy beer none of these wine brandy ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of amylase both (a) and (b) cellulase proteinases amylase both (a) and (b) cellulase proteinases ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Lactobacillus vermiformis Saccharomyces pyriformis Rhizopus sonti Aspergillus oryzae Lactobacillus vermiformis Saccharomyces pyriformis Rhizopus sonti Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
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